Use of unusual storage temperatures to improve the amino acid profile of potatoes for novel flavoring applications-Reference-Cited by-同舟云学术

Use of unusual storage temperatures to improve the amino acid profile of potatoes for novel flavoring applications

Published:2004-09 Issue:6 Volume:37 Page:619-626
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Davids Stephen J,Yaylayan Varoujan A,Turcotte Ginette

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Factors influencing the free amino acid content of potato (Solanum tuberosum L.) tubers during prolonged storage;Brierley;Journal of Science of Food and Agriculture,1996

2. Aspects of amino acid metabolism in stored potato tubers (cv. Pentland Dell);Brierley;Plant Science,1997

3. Burton, W. G. (1989). The potato (742pp.). 3rd ed. Harlow, Essex: Longman Scientific and Technical, Longman Group.

4. Davids, S. J. (2000). Development of novel flavouring ingredients from the juice of raw potatoes Solanum tuberosum L. Doctoral thesis. Université Laval.

5. Potato proteins;Desborough,1985

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