Effect of Soil Type and Nutrient Management on Potato After-Cooking Darkening-Reference-Cited by-同舟云学术

Effect of Soil Type and Nutrient Management on Potato After-Cooking Darkening

Published:2007-08 Issue:4 Volume:84 Page:291-299
ISSN:1099-209X
Container-title:American Journal of Potato Research
language:en
Short-container-title:Amer J of Potato Res

Author:

Wang-Pruski Gefu,Zebarth Bernie J.,Leclerc Yves,Arsenault Walter J.,Botha Elizabeth J.,Moorehead Stephen,Ronis Dan

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Link

http://link.springer.com/content/pdf/10.1007/BF02986241.pdf

Reference35 articles.

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2. Botha EJ, BJ Zebarth and B Leblon. 2006. Non-destructive estimation of potato leaf chlorophyll and protein contents from hyperspectral measurements using the PROSPECT radiative transfer model. Can J Plant Sci 86:279–291.

3. Dale MFB and GR Mackay. 1994. Inheritance of table and processing quality.In: JE Bradshaw, GR Mackay (eds), Potato Genetics. CAB International Publishers, Wallingford, UK pp. 296–298.

4. Fixen PE. 2002. Soil test levels in North America. Better Crops With Plant Food 86:12–15.

5. Friedman M. 1997. Chemistry, biochemistry, and dietary role of potato polyphenols. J. Agric Food Chem 45:1523–1540.

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