application of a functional mathematical quality index to asparagine, free sugar and phenolic acid content of 20 commercial potato varieties

Journal of Food Quality

Volumn 34, Issue 1, 2011, Pages 74-79

  Finotti, Enrico ^a   Bersani, Enrico ^b   Vivanti, Vittorio ^a   Friedman, Mendel ^c  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACRYLAMIDES; BENEFICIAL EFFECTS; CHEMICAL COMPOSITIONS; FREE SUGAR; MATHEMATICAL INDEXES; NON-ENZYMATIC BROWNING REACTIONS; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; POTATO CULTIVARS; POTATO PRODUCTS; POTATO VARIETIES; QUALITY INDICES; QUALITY PARAMETERS; REDUCING SUGARS;

AMIDES; AMINO ACIDS; ORGANIC ACIDS; PHENOLS; SUGARS;

AGRICULTURAL PRODUCTS;

SOLANUM TUBEROSUM;

EID: 79551677426     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00357.x     Document Type: Article

References (11)

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