The effect of storage temperature on reducing sugars, pH, and phosphorylase enzyme activity in potato tubers
- 1 June 1964
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 41 (6), 163-168
- https://doi.org/10.1007/bf02855318
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Food Color Changes, Role of the Sugars in the Browning Reaction in Potato ChipsJournal of Agricultural and Food Chemistry, 1959
- Potato Composition, Survey of Major and Minor Sugar and Starch Components of White PotatoJournal of Agricultural and Food Chemistry, 1954
- Enzymes, Enzyme Systems of the White PotatoJournal of Agricultural and Food Chemistry, 1953
- EXPERIMENTS ON SUCROSE FORMATION BY POTATO TUBERS AS INFLUENCED BY TEMPERATUREPlant Physiology, 1949