Potato quality XXVII: Investigations on the role of phosphorus in potato chip browning
- 1 May 1966
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 43 (5) , 158-172
- https://doi.org/10.1007/bf02861643
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Potato quality XIX: A preliminary study of the Browning reaction in potato chips using radiophosphorusAmerican Journal of Potato Research, 1963
- Fractionation of Sugar Phosphates and Nucleotides in Potato Tubers by Ion-exchange ChromatographyBulletin of the Agricultural Chemical Society of Japan, 1960
- Potato Composition, Phosphorus Components of White PotatoJournal of Agricultural and Food Chemistry, 1955
- Reaction between Glycine and the Hexose PhosphatesJournal of the American Chemical Society, 1953
- Colorimetric Determination of Phosphorus as Molybdivanadophosphoric AcidIndustrial & Engineering Chemistry Analytical Edition, 1944
- A MORE SPECIFIC REAGENT FOR THE DETERMINATION OF SUGAR IN URINEJournal of Biological Chemistry, 1925