Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosumL.) cultivars after 90 days of storage: an exploratory authentication study-Reference-Cited by-同舟云学术

Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosumL.) cultivars after 90 days of storage: an exploratory authentication study

Published:2008-11 Issue:11 Volume:43 Page:1960-1970
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Arvanitoyannis Ioannis S.,Vaitsi Olga,Mavromatis Athanasios

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01799.x/fullpdf

Reference32 articles.

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

4. Chemometric studies of chemical compounds in five cultivars of potatoes from Tenerife;Casanas;Journal of Agricultural and Food Chemistry,2002

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