FOOD COLOR CHANGES - PRELIMINARY STUDIES ON FATE OF SUGARS AND AMINO ACIDS IN CHIPS MADE FROM FRESH AND STORED POTATOES

被引：7

作者：

FITZPATRICK, TJ

TALLEY, EA

PORTER, WL

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1965年 / 13卷 / 01期

关键词：

D O I：

10.1021/jf60137a003

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：10 / +

页数：1

共 15 条

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[2]

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[6] CHEMISTRY OF NON-ENZYMIC BROWNING .4. DETERMINATION OF AMINO ACIDS AND AMINO ACID-DEOXYFRUCTOSES IN BROWNED FREEZE-DRIED APRICOTS [J].

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[7] AUTOMATIC RECORDING APPARATUS FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDS [J].

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[10] DETERMINATION OF END POINT IN EXTRACTION OF FREE AMINO ACIDS FROM POTATOES [J].

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