CHANGES IN SOME NITROGENOUS CONSTITUENTS OF POTATO-TUBERS DURING AEROBIC AUTOLYSIS

被引：5

作者：

DAVIES, AMC ^{[1
]}

LAIRD, WM ^{[1
]}

机构：

[1] ARC,FOOD RES INST,NORWICH NR4 7UA,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740270413

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：377 / 382

页数：6

共 19 条

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[2] HUGLI TE, 1972, J BIOL CHEM, V247, P2828
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[4] SIMPLIFIED PROCEDURE FOR FRACTIONATING PLANT MATERIALS
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[6] INFLUENCE OF VARIETY, CULTURAL CONDITIONS AND TEMPERATURE OF STORAGE ON ENZYMIC BROWNING OF POTATO TUBERS
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[7] PRESERVATION OF PEELED POTATO .3. INACTIVATION OF PHENOLASE BY HEAT
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[8] PRESERVATION OF PEELED POTATO .1. USE OF SULPHITE AND ITS EFFECT ON THIAMINE CONTENT
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[9] MULTIPLE FORMS OF SOLUBLE MONOPHENOL, DIHYDROXYPHENYLALANINE - OXYGEN-OXIDOREDUCTASE (EC1.14.18.1) FROM POTATO-TUBERS (SOLANUM-TUBEROSUM)
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[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1975, 157 (04): : 221 - 227
[10] CYSTEINE INHIBITION OF ENZYMATIC BLACKENING WITH POLYPHENOL OXIDASE FROM POTATOES
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