Suppression of discoloration after cooking of sweet potato by an enzymatic treatment

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 7, 2000, Pages 503-508

  Shimozono, Hidetoshi ^a   Tokimura, Kanae ^a   Ikeda, Kenichirou ^a   Baba, Toru ^a   Tsushida, Tojiro ^b  

^a Institute of Food Processing and Utilization   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034392122     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.503     Document Type: Article

References (13)

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3. WALTER W M JR, SCHADEL W.E : J Agric Food Chem., 29, 904 (1981).
4. SCHOBEL, B. & POLLMANN, W. : Zeitschrift für Naturforschung. Teil C, 35, 209 (1980).
5. SHIGEMICHI OKAMURA MASAZUMI WATANABE : Agric. Biol. chem., 46, 1839 (1982).