Differences in free and protein-bound tyrosine among potato genotypes and the relationship to internal blackspot resistance-Reference-Cited by-同舟云学术

Differences in free and protein-bound tyrosine among potato genotypes and the relationship to internal blackspot resistance

Published:1992-07 Issue:7 Volume:69 Page:423-435
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Corsini Dennis L.,Pavek Joseph J.,Dean Bill

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02852293.pdf

Reference20 articles.

1. Bradford, N.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein using the principle of protein dye binding. Anal Biochem 72:248–254.

2. Desborough, S.L. and C.J. Weiser. 1974. Improving potato protein I. Evaluation of selection techniques. Am Potato J 51:185–196.

3. Gubb, I., J.A. Callow, R.M. Faulks and M.T. Jackson. 1989. The biochemical basis for the lack of enzymatic browning in the wild potato speciesSolanum hjertingii Hawkes. Abstract. Am Potato J 66:522.

4. Hughes, J.C., A. Grant and R.M. Faulks. 1975. Susceptibility of tubers to internal damage (blackspot). Potato Res 18:338–339.

5. Kaldy, M.S. and P. Markakis. 1972. Amino acid composition of selected potato varieties. Jour of Food Sci 37:375–377.

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