Changes of Organoleptic Quality in Potato Tubers after Application of Natural Sprout Inhibitors

Publicado en línea: 18 jun 2016

Páginas: 35 - 43

Recibido: 01 ago 2015

Aceptado: 01 oct 2015

DOI: https://doi.org/10.1515/agriceng-2016-0004

Palabras clave

organoleptic quality, inhibitor sprouting, potato, storage

© 2016 Magdalena Grudzińska et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.