TY - JOUR
AU - Swain, T.
AB - The distribution of the after‐cooking blackening pigment within an individual tuber is correlated with the ratio of citric acid to chlorogenic acid. The rǒle that iron, inorganic phosphate and pH play is less important in this case than that of the two organic acids; although the former three factors may play a larger part in determining the differences in level of blackening between tubers.
TI - After‐cooking blackening in potatoes. II. —Core experiments
JO - Journal of the Science of Food and Agriculture
DO - 10.1002/jsfa.2740130404
DA - 1962-04-01
UR - https://www.deepdyve.com/lp/wiley/after-cooking-blackening-in-potatoes-ii-core-experiments-hxWx8JfaHh
SP - 229
EP - 236
VL - 13
IS - 4
DP - DeepDyve
ER -