DISCOLORATION OF CHILLED SWEET POTATO [Ipomoea batatas (L.) Lam.] ROOTS: FACTORS RELATED TO CULTIVAR DIFFERENCES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00756_41_4.x/fullpdf
Reference28 articles.
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2. Low temperature injury in yams;Coursey;J. Food Tech.,1968
3. Chilling injury in green banana fruit: Changes in peroxidase isozymes in soluble and particulate pools;Haard;J. Food Sci.,1973
4. Purification and properties of o-diphenol oxidase in sweet potato;Hyodo;J. Biochem.,1965
5. A study on increase in o-diphenol oxidase activity during incubation of sliced sweet potato tissue;Hyodo;Plant Cell Physiol.,1966
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