Changes in contents of sugars, free amino acids and phenols in four varieties of potato tubers stored at five temperatures for 180 days

Journal of Food Science and Technology

Volumn 44, Issue 5, 2007, Pages 471-477

  Ezekiel, R ^a   Singh, Brajesh ^a  

^a CENTRAL POTATO RESEARCH INSTITUTE   (India)

Author keywords

Dry matter; Free amino acids; Phenols; Potatoes; Storage; Sugars; Varieties

Indexed keywords

AMINO ACIDS; FOOD PRODUCTS; FOOD STORAGE; MOLECULAR WEIGHT; PHENOLS; THERMAL EFFECTS;

CIPC TREATMENT; FREE AMINO ACIDS; POTATO VARIETIES; STORAGE TEMPERATURE;

SUGARS;

SOLANUM TUBEROSUM;

EID: 34748868936     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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