Citric acid and potassium contents of Russet Burbank potato in Alberta

Citric acid and potassium contents were determined for Russet Burbank tubers collected from the major production areas in Alberta. An increase in the ratio of citric to chlorogenic acid content is known to be associated with a decrease in the tendency for potato tubers to darken after cooking. Tuber...

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Veröffentlicht in:	Canadian journal of plant science 1985-01, Vol.65 (3), p.793-795
Hauptverfasser:	Lynch, D.R, Kaldy, M.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences chlorogenic acid citric acid Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology post-cooking darkening potassium potatoes Solanum tuberosum tubers
Online-Zugang:	Volltext
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