Effect of low-temperature storage on the content of folate, vitamin B6 , ascorbic acid, chlorogenic acid, tyrosine, and phenylalanine in potatoes.
Aymeric GoyerMaël PicardHanjo A HellmannSutton L MooneyPublished in: Journal of the science of food and agriculture (2019)
These results show that storage at low temperature substantially affects tuber nutritional quality and biochemical bruising potential. © 2019 Society of Chemical Industry.