Abstract
The purpose was to investigate how afetr-cooking darkening (ACD) differed among several Michigan locations and to possibly correlate the occurence of ACD to the levels of phenolic acids and citric acid in Spartam Pearl potatoes grown in different locations.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.