Influence of pretreatments on metabolism and wounding response of fresh cut potatoes evaluated with isothermal calorimetry”. Acta Horticulturae, 682, vol.3: 1833-1838, 2005.

Article English CLOSED
Rocculi, Pietro; Gomez, F.; Wadso, L.; Romani, Santina; DALLA ROSA, Marco; Sjoholm, I.;

The anti-browning effects of acidificant and antioxidant substances in potatoes have been broadly studied in the literature. However, to our knowledge there is no information about their effects on the metabolism of the wounded tissue. We here have studied the influence... View more
Share - Bookmark