After-cooking darkening of Spartan Pearl potatoes as influenced by location, phenolic acids, and citric acid-Reference-Cited by-同舟云学术

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After-cooking darkening of Spartan Pearl potatoes as influenced by location, phenolic acids, and citric acid

Published:1991-05 Issue:5 Volume:39 Page:871-873
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Silva George H.,Chase Richard W.,Hammerschmidt Raymond,Cash Jerry N.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00005a011

Cited by 22 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. Determination of the effect of abiotic stress on the oxidative potential of edible potato tubers;Scientific Reports;2023-06-20

2. Overall Quality of “Early” Potato Tubers as Affected by Organic Cultivation;Agronomy;2022-01-24

3. Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content;International Journal of Food Science & Technology;2018-08-03

4. Potato Production, Postharvest Quality, and Processed Products;Handbook of Vegetables and Vegetable Processing;2018-02-16

5. Dissection of Potato Complex Traits by Linkage and Association Genetics as Basis for Developing Molecular Diagnostics in Breeding Programs;Genomics of Plant Genetic Resources;2013-12-24

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