Partial Characterization of a Compound Involved in the Blackening of White Potatoes1
Author:
Publisher
American Chemical Society (ACS)
Subject
Colloid and Surface Chemistry,Biochemistry,General Chemistry,Catalysis
Link
https://pubs.acs.org/doi/pdf/10.1021/ja01195a016
Cited by 5 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. Some observations on after cooking blackening of the Irish potato;American Potato Journal;1964-02
2. AFTER-COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTS;Journal of Food Science;1957-11
3. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems;Journal of Agricultural and Food Chemistry;1953-10
4. Fluorescent Substances in Plants;Annual Review of Plant Physiology;1953-06
5. THE ISOLATION OF A BLUE FLUORESCENT COMPOUND SCOPOLETIN, FROM GREEN MOUNTAIN POTATO TUBERS, INFECTED WITH LEAF ROLL VIRUS;Canadian Journal of Research;1948-02-01
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