INFLUENCE OF VARIETY AND STORAGE-TEMPERATURE ON SUBSTANCES INVOLVED IN ENZYMATIC COLOR-CHANGE OF POTATO BULBS

被引：5

作者：

AMBERGER, A ^{[1
]}

SCHALLER, K ^{[1
]}

机构：

[1] TECH UNIV MUNICH, INST PFLANZENERNAHRUNG, D-8050 Freising Weihenstephan, GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1974年 / 156卷 / 04期

关键词：

D O I：

10.1007/BF01080178

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：231 / 236

页数：6

共 9 条

[1] AMBERGER A, 1973, Chemie Mikrobiologie Technologie der Lebensmittel, V2, P39
[2] AMBERGER A, 1973, Chemie Mikrobiologie Technologie der Lebensmittel, V2, P107
[3] AMBERGER A, IN PRESS
[4] BURTON WG, 1966, POTATO
[5] EFFECT OF COLD STORAGE ON CHLOROGENIC ACID CONTENT OF POTATOES
HASEGAWA, S
JOHNSON, RM
GOULD, WA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (02) : 165 - &
[6] Kaiser K.-P., 1972, Chemie Mikrobiologie Technologie der Lebensmittel, V1, P191
[7] RELATIONSHIP OF SPECIFIC GRAVITY TO ENZYMATIC ACTIVITY AND PHENOLIC CONTENT OF POTATOES
MONDY, NI
GEDDEDAH.SB
MOBLEY, EO
[J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (02) : 157 - &
[8] SCHALLER K, UNPUBLISHED
[9] SCHEUNERT A., 1956, Eradhrungsforschung, V1, P657