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Tuber starch amylose content is associated with cold-induced sweetening in potato
Cold-induced sweetening (CIS) is the accumulation of reducing sugars in potato tubers at low storage temperatures. It is undesirable because it results in dark fry products. Our study evaluated the relationship between genetic resistance to CIS and two starch parameters, amylose content and starch g...
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| Udgivet i: | Food Sci Nutr |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
BlackWell Publishing Ltd
2014
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4256565/ https://ncbi.nlm.nih.gov/pubmed/25493178 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.137 |
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