PATATES YUMRULARINDA DORMANSİ SÜRESİNCE ENZİMATİK ESMERLEŞME, ÇÖZÜNEBİLİR PROTEİN VE C VİTAMİNİ MİKTARLARINDA MEYDANA GELEN DEĞİŞMELER
Erzincan Üniversitesi Eğitim Fakültesi DergisiCilt 2004/6, Sayı 2
In this study, changes in enzymatic browning, soluble protein and vitamin C contents in potato tubers (Agria, Famosa, Isola ve Granula varieties) during dormancy period were investigated. It was found that enzymatic browning was the highest in Agria, the lowest …