Changes in Total Phenolic, Total Glycoalkaloid, and Ascorbic Acid Content of Potatoes as a Result of Bruising-Reference-Cited by-同舟云学术

Changes in Total Phenolic, Total Glycoalkaloid, and Ascorbic Acid Content of Potatoes as a Result of Bruising

Published:1987-05 Issue:3 Volume:52 Page:631-634
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

MONDY N. I.,LEJA M.,GOSSELIN B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06690.x/fullpdf

Reference22 articles.

1. Studies on the formation of vitamin C in slices of potato tissue;Asselberg;Can. J. Bot,1952

2. Versucheiner charaktersterung von Blaustabilitaet und Braulabilitaet bei der Kartoffel durch Knolleneigensch-often;Baumgartner;Pot Res.,1983

3. Determination of total glycoalkaloids in potato tubers using a modified titration method;Bushway;Am. Potato J.,1980

4. Dulinski , J. 1982 Wplyw skladnikow chemicznych oraz aktywnosci oksydzy O-difenolowcj na ciemnienie, enzymatyczne bulwy ziemmiaka ( Solanum tuberosum L.) PhD. thesis Academy of Agriculture

5. A comprehensive method for the determination of total glycoalkaloids;Fitzpatrick;Am. Potato J.,1974

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