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Potato composition: III. Tissue selection and its effects on total nitrogen, free amino acid nitrogen and enzyme activity (polyphenolase, monophenolase, peroxidase and catalase)
M. L. Weaver, H. Timm, M. Nonaka, R. N. Sayre, K. C. Ng, L. C. WhitehandVolume:
55
Language:
english
Pages:
13
DOI:
10.1007/bf02852073
Date:
June, 1978
File:
PDF, 687 KB
english, 1978