Endogenous components and tissue cell morphological traits of fresh potato tubers affect the flavor of steamed tubers

American Journal of Potato Research

Volumn 86, Issue 6, 2009, Pages 430-441

  Jitsuyama, Yutaka ^a   Tago, Akihiko ^a   Mizukami, Chiharu ^a,b   Iwama, Kazuto ^a   Ichikawa, Shinji ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b ROYCE' Confect Co Ltd   (Japan)

Author keywords

Cell size; Cell wall binding; Deliciousness; Inorganic element; pH; Phosphorus; Potato taste; Smoothness; Starch; Sweetness; Texture; Typical Japanese flavor preference

Indexed keywords

SOLANUM TUBEROSUM;

EID: 71049158052     PISSN: 1099209X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12230-009-9098-7     Document Type: Article

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