Rate of Cooling Alters Chip Color, Sugar Contents, and Gene Expression Profiles in Stored Potato Tubers
Crossref DOI link: https://doi.org/10.1007/s12230-017-9591-3
Published Online: 2017-06-08
Published Print: 2017-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wiberley-Bradford, Amy E.
Bethke, Paul C.
Funding for this research was provided by:
National Institute of Food and Agriculture (2011-51181-30629)
Potatoes USA
License valid from 2017-06-08