ENZYMIC BROWNING OF POTATOES (SOLANUM-TUBEROSUM) .1. PHENOLOXIDASES AND PHENOLIC COMPOUNDS FROM DIFFERENT VARIETIES

被引：11

作者：

MATHEIS, G

BELITZ, HD

机构：

[1] UNIV MUNICH,INST LEBENSMITTEL CHEM TECHN,D-8000 MUNICH 2,FED REP GER

[2] DEUTSCH FORSCH ANSTALT LEBENSMITTEL CHEM,D-8000 MUNCHEN,BUNDES REPUBLIK

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1977年 / 163卷 / 02期

关键词：

D O I：

10.1007/BF01126024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：92 / 95

页数：4

共 22 条

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