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The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage

Potatoes of six cultivars (Solanum tuberosum L.) with red, purple, and yellow flesh were stored at 2 and 5 °C for 3 and 6 months, and the influence of these factors on the content of free amino acids was determined. The potato cultivar and storage time had the greatest impact on the free amino acid...

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Detalles Bibliográficos
Autores principales:	Pęksa, Anna, Miedzianka, Joanna, Nemś, Agnieszka, Rytel, Elżbieta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958128/ https://www.ncbi.nlm.nih.gov/pubmed/33801283 http://dx.doi.org/10.3390/molecules26051322

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