Endogenous Components and Tissue Cell Morphological Traits of Fresh Potato Tubers Affect the Flavor of Steamed Tubers
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Plant Science
Link
http://link.springer.com/content/pdf/10.1007/s12230-009-9098-7.pdf
Reference26 articles.
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2. Barrios, E.P., D.W. Newson, and J.C. Miller. 1963. Some factors influencing the culinary quality of Irish potatoes. II. Physical characters. Amer. Potato J. 40: 200–206.
3. Duineveld, C.A.A., P. Arents, and B.M. King. 2003. Determination of equivalence between intensity scales by means of paired comparison. Food Quality & Preference 14(5–6): 419–424.
4. Ducreux, J.M.L., L.W. Morris, M.I. Prosser, A.J. Morris, H.M. Beale, F. Wright, T. Shepherd, J.G. Bryan, E.P. Hedley, and A.M. Taylor. 2008. Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavor and texture genes. Journal of Experimental Botany 59(15): 4219–4231.
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