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

Publié en ligne: 18 juin 2016

Pages: 35 - 43

Reçu: 01 août 2015

Accepté: 01 oct. 2015

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

Mots clés

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.