The effects of temperature and senescence on the accumulation of reducing sugars during storage of potato (Solanum tuberosum L.) tubers: A mathematical model-Reference-Cited by-同舟云学术

The effects of temperature and senescence on the accumulation of reducing sugars during storage of potato (Solanum tuberosum L.) tubers: A mathematical model

Published:1997-01 Issue:1 Volume:10 Page:67-79
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Hertog M.L.A.T.M.,Tijskens L.M.M.,Hak P.S.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference42 articles.

1. Maillard browning of common amino acids and sugars;Ashoor;J. Food Sci.,1984

2. Changes of Sugar Content and Respiration in Potatoes Stored at Different Temperatures;Barker;Rep. Food Invest. Bd. Lond.,1938

3. Methods of Biochemical Analysis and Food Analysis Using Test-combinations;Mannheim,1989

4. The processing potential of tubers of the cultivated potato, Solanum tuberosum L., after storage at low temperatures. 2. Sugar concentration;Brown;Potato Res.,1990

5. The sugar balance in some British potato varieties during storage. I. preliminary observations;Burton;Eur. Potato J.,1965

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