Variation in chemical composition of potato tubers and discolouration of crisps between and within years

Acta Horticulturae

Volumn 684, Issue , 2005, Pages 109-117

  Laerke P E ^a   Christiansen, J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Asparagine; Fructose; Glucose; Glutamine; Processing quality; Sucrose

Indexed keywords

EID: 34249058473     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.2005.684.15     Document Type: Conference Paper

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