Association genetics in Solanum tuberosum provides new insights into potato tuber bruising and enzymatic tissue discoloration-Reference-Cited by-同舟云学术

Association genetics in Solanum tuberosum provides new insights into potato tuber bruising and enzymatic tissue discoloration

Published:2011-01-05 Issue:1 Volume:12 Page:
ISSN:1471-2164
Container-title:BMC Genomics
language:en
Short-container-title:BMC Genomics

Author:

Urbany Claude,Stich Benjamin,Schmidt Lysann,Simon Ludwig,Berding Hergen,Junghans Holger,Niehoff Karl-Heinz,Braun Alexander,Tacke Eckhard,Hofferbert Hans-Rheinhardt,Lübeck Jens,Strahwald Josef,Gebhardt Christiane

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Biotechnology

Link

http://link.springer.com/content/pdf/10.1186/1471-2164-12-7.pdf

Reference70 articles.

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3. Friedman M: Nutritional consequences of food processing. Forum Nutr. 2003, 56: 350-352.

4. Matheis G: Enzymatic browning of foods. Zeitschrift für Lebensmitteluntersuchung und -Forschung A. 1983, 176 (6): 454-462.

5. Prieto H, Utz D, Castro A, Aguirre C, Gonzalez-Aguero M, Valdes H, Cifuentes N, Defilippi BG, Zamora P, Zuniga G, et al: Browning in Annona cherimola fruit: role of polyphenol oxidase and characterization of a coding sequence of the enzyme. J Agric Food Chem. 2007, 55 (22): 9208-9218. 10.1021/jf070586+.

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