INFLUENCE OF COOKING ON TOXIC STRESS METABOLITES IN SWEET-POTATO ROOT

被引：7

作者：

CODY, M ^{[1
]}

HAARD, NF ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00649.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：469 / 470

页数：2

共 8 条

AKAZAWA, T ;

WADA, K .

[2]

BOYD MR, 1971, J AGR FOOD CHEM, V19, P547, DOI 10.1021/jf60175a039

[3]

DUPUY HP, 1974, COMMUNICATION

[4]

HAARD NF, UNPUBLISHED DATA

[5]

WATANABE H, 1952, J AGRIC CHEM SOC JAP, V26, P180

[6] TOXICITY OF MOULD-DAMAGED SWEET POTATOES (IPOMOEA-BATATAS) [J].

WILSON, BJ ;

YANG, DTC ;

BOYD, MR .

[7] LUNG OEDEMA FACTOR FROM MOULDY SWEET POTATOES (IPOMOEA-BATATAS) [J].

WILSON, BJ ;

BOYD, MR ;

HARRIS, TM ;

YANG, DTC .

WOOD, G ;

HUANG, A .