Chlorogenic acid content of Russet Burbank potato in Alberta
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02854085.pdf
Reference5 articles.
1. Goldstein, J.L. and T. Swain. 1963. Changes in tannins in ripening fruits. Phytochemistry 2:371–383.
2. Hughes, J.C. 1962. Blackening of plant tissues. Annual Report. Low Temperature Research Station. Cambridge. p 23–25.
3. Mapson, L.W. and T. Swain. 1959. Discoloration in potatoes. Annual Report. Low Temperature Research Station. Cambridge. p 30–34.
4. Ng, K.C. and M.L. Weaver. 1979. Effect of pH and temperature on the hydrolysis of disodium acid pyrophosphate (SAPP) in potato processing. Am Potato J 56:63–69.
5. Smith, O., L.B. Nash and A.L. Dittman. 1942. Potato quality VI. Relation of temperature and other factors to blackening of boiled potatoes. Am Potato J 19:229–254.
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