Changes in the content of L-ascorbic acid, glucose, fructose, sucrose and total glycoalkaloids in potatoes (cv. Bintje) stored at 7, 16 and 28°C-Reference-Cited by-同舟云学术

Changes in the content of L-ascorbic acid, glucose, fructose, sucrose and total glycoalkaloids in potatoes (cv. Bintje) stored at 7, 16 and 28°C

Published:1985-09 Issue:3 Volume:28 Page:271-278
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res

Author:

Linnemann Anita R.,van Es André,Hartmans Klaasje J.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02357581.pdf

Reference21 articles.

1. Ahmed, S. S. & K. Müller, 1978. Effect of wound-damages on the glycoalkaloid content in potato tubers and chips.Lebensmittel-Wissenschaft Technologie 11: 144–146.

2. Baerug, R., 1962. Influence of different rates and intensities of light on solanine content and cooking quality of potato tubers.European Potato Journal 5: 242–251.

3. Bergers, W. W. A., 1980. A rapid quantative assay for solanidine glycoalkaloids in potatoes and industrial potato protein.Potato Research 23: 105–110.

4. Beutler, H. O. & G. Beinstingl, 1980. Bestimmung von L-Ascorbinsäure in Lebensmitteln.Deutsche Lebensmittel-Rundschau 76: 69–75.

5. Boehringer, 1980. Methods of Enzymatic Food Analysis. Boehringer, Mannheim.

Cited by 29 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. Transgenic Approaches for Nutritional Enhancement of Potato;Advances in Root Vegetables Research;2023-02-15

2. Sugars as the regulators of dormancy and sprouting in geophytes;Industrial Crops and Products;2022-12

3. Impact of potato processing on nutrients, phytochemicals, and human health;Critical Reviews in Food Science and Nutrition;2017-07-11

4. Processing quality comparisons in potatoes stored under refrigerated and non-refrigerated conditions;Indian Journal of Plant Physiology;2014-06

5. Vitamin C content of potato clones from Korean breeding lines and compositional changes during growth and after storage;Horticulture, Environment, and Biotechnology;2013-02