INFLUENCE OF PH AND BISULFITE ON ENZYMATIC BLACKENING REACTION IN POTATOES

被引：7

作者：

MUNETA, P ^{[1
]}

WANG, H ^{[1
]}

机构：

[1] UNIV IDAHO,AGR EXPT STN,MOSCOW,ID 83843

来源：

AMERICAN POTATO JOURNAL | 1977年 / 54卷 / 02期

关键词：

D O I：

10.1007/BF02851875

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：73 / 81

页数：9

共 12 条

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EMBS, RJ ;

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[5]

FEINBERG B, 1967, POTATO PROCESSING

[6]

IRITANI WM, 1974, AM POTATO J, V51, P119, DOI 10.1007/BF02851344

[7]

MUNETA PAUL, 1966, AMER POTATO J, V43, P397, DOI 10.1007/BF02869564

[8] DETERMINATION OF SULFUR DIOXIDE IN FRUITS [J].

PONTING, JD ;

JOHNSON, G .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1945, 17 (11) :682-686

[9]

PONTING JD, 1960, FOOD ENZYMES

[10] A study of the hydrogen ion concentration of the potato tuber. [J].

Robertson, IM ;

Smith, AM .