Literature DB >> 16747944

The effect of pH on stem-end blackening of potato.

H G Wager1.   

Abstract

Entities:  

Year:  1945        PMID: 16747944      PMCID: PMC1258271          DOI: 10.1042/bj0390482

Source DB:  PubMed          Journal:  Biochem J        ISSN: 0264-6021            Impact factor:   3.857


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  1 in total

1.  The blackening of potatoes after cooking.

Authors:  C K Tinkler
Journal:  Biochem J       Date:  1931       Impact factor: 3.857

  1 in total
  1 in total

1.  Experimental evidence that the stem-end blackening pigment of potatoes is a compound of iron.

Authors:  H G Wager
Journal:  Biochem J       Date:  1948       Impact factor: 3.857

  1 in total

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