A preliminary study of the evaluation of nitrogenous constituents of potato varieties by statistical component analysis-Reference-Cited by-同舟云学术

A preliminary study of the evaluation of nitrogenous constituents of potato varieties by statistical component analysis

Published:1975-12 Issue:4 Volume:18 Page:515-530
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res

Author:

Martens H.,Solberg Y.,Roer L.,Vold E.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02365676.pdf

Reference12 articles.

1. Bergstrand, K. G., 1969. Computation of number of protein components from the amino acid contents. In: New approaches to breeding for improved plant protein, p. 117–122. IAEA Panel Proceedings Series, Vienna.

2. Davis, L. W., W. P. Williams Jr. & L. Crook, 1970. Interrelationships of the protein and amino acid content of inbred lines of corn.J. Agric. Fd Chem. 18(3): 357–360.

3. Denič, M., J. Dumanović, K. G. Bergstrand & L. Ehrenberg 1969. On principal components of variation in amino acid composition of maize endosperm proteins after γ-irridiation.Genetica (Yugoslavia) 1(1): 25–41.

4. Harman, H. H., 1960. Modern factor analysis. University of Chicago Press, Chicago.

5. Hoff, J. E., C. M. Jones, G. E. Wilcox & M. D. Castro, 1971. The effect of nitrogen fertilization on the composition of the free amino acid pool of the potato tubers.Am. Potato J. 48: 390–394.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Factor analysis of chemical mixtures;Analytica Chimica Acta;1979-12

2. SENSORY AND INSTRUMENTAL EVALUATION OF WINE AROMA;Analysis of Foods and Beverages;1978