The Effect of Long-Term Storage on the Fructo-Oligosaccharide Profile of Jerusalem Artichoke Tubers and Some Observations on Processing-Reference-Cited by-同舟云学术

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The Effect of Long-Term Storage on the Fructo-Oligosaccharide Profile of Jerusalem Artichoke Tubers and Some Observations on Processing

Published:1993 Issue: Volume: Page:57-64
ISSN:0928-3420
Container-title:Inulin and Inulin-containing Crops
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Author:

MODLER H.W.,JONES J.D.,MAZZA G.

Publisher

Elsevier

Reference10 articles.

1. Chan, C.M., 1983. Flavor components of Jerusalem artichoke tubers. M.Sc. Thesis, University of Manitoba, Winnipeg.

2. Columbia Jerusalem artichoke;Chubey;Can. J. Plant Sci.,1982

3. A new blanching system for the food industry. II. Commercial design and testing;Cumming;J. Food Process. Preservation,1984

4. The use of Jerusalem artichoke flour in pig and chicken diets;Farnworth,1993

5. Sclerotinia wilt on Jerusalem artichoke;Huang;Canadex,1979

Cited by 4 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. Postharvest Physiology and Storage of Widely Used Root and Tuber Crops;Horticultural Reviews;2010-08-04

2. Chemical Composition and Inulin Chemistry;Biology and Chemistry of Jerusalem Artichoke;2007-08-13

3. Genetic Resources, Breeding, and Cultivars;Biology and Chemistry of Jerusalem Artichoke;2007-08-13

4. Storage;Biology and Chemistry of Jerusalem Artichoke;2007-08-13

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