Tuber starch amylose content is associated with cold-induced sweetening in potato

Cold-induced sweetening (CIS) is the accumulation of reducing sugars in potato tubers at low storage temperatures. It is undesirable because it results in dark fry products. Our study evaluated the relationship between genetic resistance to CIS and two starch parameters, amylose content and starch g...

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Detalles Bibliográficos
Autores principales: Jansky, Shelley H, Fajardo, Diego A
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256565/
https://www.ncbi.nlm.nih.gov/pubmed/25493178
http://dx.doi.org/10.1002/fsn3.137

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256565/
https://www.ncbi.nlm.nih.gov/pubmed/25493178
http://dx.doi.org/10.1002/fsn3.137

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