ENZYMATIC DISCOLORATION AND PHENOLIC CONTENT OF POTATO-TUBERS FROM CULTIVARS RESISTANT AND SUSCEPTIBLE TO THE GOLDEN NEMATODE

被引：9

作者：

MONDY, NI

CHANDRA, S

EVANS, WD

机构：

[1] CORNELL UNIV, INST TOXICOL, ITHACA, NY 14853 USA

[2] CORNELL UNIV, DIV NUTR SCI, ITHACA, NY 14853 USA

[3] CORNELL UNIV, DEPT CHEM, ITHACA, NY 14853 USA

[4] CORNELL UNIV, DEPT FOOD SCI, ITHACA, NY 14853 USA

来源：

AMERICAN POTATO JOURNAL | 1985年 / 62卷 / 05期

关键词：

D O I：

10.1007/BF02852799

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：207 / 213

页数：7

共 17 条

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[8]

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[9] INFLUENCE OF VARIETY, CULTURAL CONDITIONS AND TEMPERATURE OF STORAGE ON ENZYMIC BROWNING OF POTATO TUBERS [J].

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[10] EFFECT OF INFECTION BY PHYTOPHTHORA-INFESTANS ON PHENOLICS IN POTATO-TUBERS WITH VARIOUS DEGREES OF FIELD-RESISTANCE [J].

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