Zusammenh nge zwischen den f r die Blaufleckigkeit der Kartoffelknolle verantwortlichen Inhaltsstoffen
- 1 December 1974
- journal article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 24 (1-2) , 191-198
- https://doi.org/10.1007/bf01092735
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Relation between black spot and composition of the potato tuberPotato Research, 1968
- After‐cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experimentsJournal of the Science of Food and Agriculture, 1962
- After‐cooking blackening in potatoes. I.—Introduction and analytical methodsJournal of the Science of Food and Agriculture, 1962