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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...
में बचाया:
| में प्रकाशित: | Food Sci Nutr |
|---|---|
| मुख्य लेखकों: | , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
BlackWell Publishing Ltd
2014
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| विषय: | |
| ऑनलाइन पहुंच: | 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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