[Influence of varity and storage-temperature on the substances involved in the enzymatic colour-change of potatoe bulbs (author's transl)].
D001205:Ascorbic Acid / Q000032:analysis; D002109:Caffeic Acids / Q000032:analysis; D002726:Chlorogenic Acid / Q000032:analysis; D002951:Citrates / Q000032:analysis; D003116:Color; D005519:Food Preservation; D014442:Monophenol Monooxygenase / Q000032:analysis; D010636:Phenols / Q000032:analysis; D013696:Temperature; D014675:Vegetables
D002109:Caffeic Acids; D002951:Citrates; D010636:Phenols; D002726:Chlorogenic Acid; D014442:Monophenol Monooxygenase; D001205:Ascorbic Acid
Einfluss von Sorte und Lagertemperatur auf die an der enzymatischen Verfärbung der Kartoffelknolle beteiligten Inhaltsstoffe