Zusammenhänge zwischen den für die Rohverfärbung der Kartoffelknolle verantwortlichen Inhaltsstoffen
- 1 December 1974
- journal article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 24 (1-2) , 183-190
- https://doi.org/10.1007/bf01092734
Abstract
No abstract availableKeywords
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- Enzymic browning and free tyrosine in potatoes as affected by level of treatment with pentachloronitrobenzeneJournal of Agricultural and Food Chemistry, 1969
- FaktorenanalysePublished by Springer Nature ,1968
- Enzymic browning and free tyrosine in potatoes as affected by pentachloronitrobenzeneJournal of Agricultural and Food Chemistry, 1968
- Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of PotatoesJournal of Food Science, 1966
- Zur inhibierenden Wirkung von Ascorbinsäure gegenüber der Polyphenoloxydase des ApfelsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1964