Relationships between tyrosine, phenylalanine, chlorogenic acid, and ascorbic acid concentrations and blackspot biochemical potential and blackspot susceptibility in stored russet potatoes.

Published in: Journal of the science of food and agriculture (2018)

Concentrations of tyrosine and phenylalanine explained up to ∼80% of the variation in blackspot biochemical potential between varieties but did not correlate with blackspot susceptibility. © 2018 Society of Chemical Industry.

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