ENZYMATIC BROWNING IN ATLANTIC POTATOES AND RELATED CULTIVARS

被引：38

作者：

SAPERS, GM

DOUGLAS, FW

BILYK, A

HSU, AF

DOWER, HW

GARZARELLA, L

KOZEMPEL, M

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03081.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：362 / 365

页数：4

共 23 条

[1] ANDRES C, 1985, Food Processing (Itasca), V46, P68
[2] [Anonymous], 1984, OFFICIAL METHODS ANA
[3] BRUDZYNSKI A, 1979, AKADEMII ROLNICZEJ W, V13
[4] DETECTION AND CONTROL OF SOYMILK ASTRINGENCY
CHIEN, JT
SNYDER, HE
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (02) : 438 - 440
[5] DUXBURY D D, 1987, Food Processing (Itasca), V48, P84
[6] GOULD WA, 1979, 250 OH AGR RES DEV C, P28
[7] PARTIAL-PURIFICATION AND CHARACTERIZATION OF THE SOLUBLE POLYPHENOL OXIDASES FROM SUSPENSION-CULTURES OF PAPAVER-SOMNIFERUM
HSU, AF
KALAN, EB
BILLS, DD
[J]. PLANT SCIENCE LETTERS, 1984, 34 (03): : 315 - 322
[8] LANGDON TT, 1987, FOOD TECHNOL, V47, P64
[9] SOME STORAGE CHARACTERISTICS OF POTATO CULTIVAR ATLANTIC
LEACH, SS
[J]. AMERICAN POTATO JOURNAL, 1978, 55 (12): : 677 - 684
[10] MATHEIS G, 1987, Chemie Mikrobiologie Technologie der Lebensmittel, V11, P33