Cold sweetening diversity in Andean potato germplasm from Argentina
BACKGROUND: Cold induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley Online Library
2018
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| Materias: | |
| Acceso en línea: | https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8343 http://hdl.handle.net/20.500.12123/3122 https://doi.org/10.1002/jsfa.8343 |
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