BLACKENING OF COOKED POTATOES—PROPERTIES OF THE PIGMENT
- 1 May 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (3) , 227-235
- https://doi.org/10.1111/j.1365-2621.1942.tb17252.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- NATURE OF DARKENING OF COOKED POTATOESJournal of Food Science, 1942
- Studies on melaninsBiochemical Journal, 1937
- The Absorption Spectra of Ferric Compounds. I. The Ferric Chloride—Phenol ReactionJournal of the American Chemical Society, 1934
- The Tyrosinase-Tyrosine ReactionBiochemical Journal, 1923