CHANGES IN THE CONTENT OF L-ASCORBIC-ACID, GLUCOSE, FRUCTOSE, SUCROSE AND TOTAL GLYCOALKALOIDS IN POTATOES (CV BINTJE) STORED AT 7-DEGREES-C, 16-DEGREES-C AND 28-DEGREES-C

被引：34

作者：

LINNEMANN, AR ^{[1
]}

VANES, A ^{[1
]}

HARTMANS, KJ ^{[1
]}

机构：

[1] INST STORAGE & PROC AGR PROD,6700 AA WAGENINGEN,NETHERLANDS

来源：

关键词：

D O I：

10.1007/BF02357581

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：271 / 278

页数：8

共 23 条

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[2]

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BERGERS, WWA .

[4]

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[5]

BOEHRINGER, 1980, METHODS ENZYMATIC FO

[6]

BOOCK O. J., 1966, Bragantia, V25, P161, DOI 10.1590/S0006-87051966000100014

[7]

BURTON W. G., 1965, EUROPE POTATO J, V8, P80, DOI 10.1007/BF02366984

[8]

Burton W. G., 1957, J SCI FOOD AGR, V12, P707

[9]

BURTON WG, 1966, POTATO

[10]

COOKE JR, 1974, VITAMIN C