Einfluß von Sorte und Lagertemperatur auf die an der enzymatischen Verfärbung der Kartoffelknolle beteiligten Inhaltsstoffe
- 1 January 1974
- journal article
- abstracts
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 156 (4) , 231-236
- https://doi.org/10.1007/bf01080178
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The PotatoJournal of Plant Foods, 1983
- Changes during Storage, Effect of Cold Storage on Chlorogenic Acid Content of PotatoesJournal of Agricultural and Food Chemistry, 1966
- Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of PotatoesJournal of Food Science, 1966