Comparison of periderm color and anthocyanins of four red potato varieties

American Journal of Potato Research

Volumn 79, Issue 4, 2002, Pages 249-253

  Andersen, Aaron W ^a   Tong, Cindy B S ^b   Krueger, Darryl E ^b  

^a UNIVERSITY OF WISCONSIN WHITEWATER   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Anthocyanase; Phenolics; Storage; TEM

Indexed keywords

EID: 0036655461     PISSN: 1099209X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02986357     Document Type: Article

References (16)

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7. Free and conjugated phenolic acids and aldehydes in potato tubers
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13. Function of polyphenol oxidase in higher plants
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15. Diphenol oxidases, enzyme-catalysed browning and plant disease resistance