The effect of variety, storage and locality on the ascorbic acid content of the potato tuber
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
1. “The History and Social Influence of the Potato”, 1949, p. 123 (Cambridge: University Press)
2. & , Chem., & Ind., 1940, p. 748
Cited by 8 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. Can germplasm resources be used to increase the ascorbic acid content of stored potatoes?;American Journal of Potato Research;2002-07
2. Vitamin C in Potatoes Prepared in Various Ways;Canadian Institute of Food Science and Technology Journal;1977-07
3. Determination ofl-ascorbic andl-dehydroascorbic acids in potatoes;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1974-01
4. Variety and Location Effects on Ascorbic Acid in Potatoes;Journal of Food Science;1962-07
5. Nutrient composition of white rose potatoes during growth and after storage;American Potato Journal;1960-02
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