{"title":"蒸煮后发黑的研究。五、雄伟和阿尔斯特灯塔块茎在生长季节蒸煮后发黑和化学成分的变化","authors":"J. Hughes, J. Evans","doi":"10.1007/BF02364642","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":285025,"journal":{"name":"European potato journal","volume":"17 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1969-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"title\":\"Studies on after-cooking blackening. V. Changes in after-cooking blackening and the chemistry of Majestic and Ulster Beacon tubers during the growing season\",\"authors\":\"J. Hughes, J. Evans\",\"doi\":\"10.1007/BF02364642\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":285025,\"journal\":{\"name\":\"European potato journal\",\"volume\":\"17 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1969-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European potato journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/BF02364642\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European potato journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/BF02364642","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Studies on after-cooking blackening. V. Changes in after-cooking blackening and the chemistry of Majestic and Ulster Beacon tubers during the growing season