The sugar accumulation in potatoes kept at a low temperature, as studied in a small selection of samples of Dutch varieties
- 1 September 1960
- journal article
- Published by Springer Nature in Potato Research
- Vol. 3 (3) , 263-271
- https://doi.org/10.1007/bf02365807
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Food Color Changes, Role of the Sugars in the Browning Reaction in Potato ChipsJournal of Agricultural and Food Chemistry, 1959
- Quantitative Determination of Reducing Sugars and Sucrose Separated by Paper ChromatographyAnalytical Chemistry, 1957
- A New Solvent for Quantitative Paper Chromatography of SugarsNature, 1956
- A PHOTOMETRIC ADAPTATION OF THE SOMOGYI METHOD FOR THE DETERMINATION OF GLUCOSEJournal of Biological Chemistry, 1944