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The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

✍ Scribed by Duroy A. Navarre; Roshani Shakya; Joanne Holden; Syam Kumar

Book ID
107632120
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
264 KB
Volume
87
Category
Article
ISSN
1099-209X

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The vitamin C content of four varieties of strawberry was determined before and after treatment with ionising radiation at doses of 1, 2 or 3 kGy and after storage for 5 and 10 days at 6Β‘C, and also in potatoes which, having been allowed a period of one month to recover from the e †ects of post-harv