Changes in color and sugar content of yellow-fleshed potatoes stored at three different temperatures

American Journal of Potato Research

Volumn 79, Issue 1, 2002, Pages 49-53

  Edwards, Charles G ^a   Englar, James W ^b   Brown, Charles R ^c   Peterson, John C ^d   Sorensen, Erik J ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b J R SIMPLOT COMPANY   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

^d Englar Food Laboratories   (United States)

Author keywords

Color; Reducing sugars

Indexed keywords

FRUCTOSE; GLUCOSE; SUCROSE;

BIOACCUMULATION; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); CULTIVAR; DAY LENGTH; FOOD STORAGE; STORAGE TEMPERATURE; TEMPERATURE;

EID: 0036200617     PISSN: 1099209X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02883523     Document Type: Article

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