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- W2133946779 abstract "Journal of Food ScienceVolume 22, Issue 6 p. 648-657 AFTER-COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTS ANN S. HUNTER, ANN S. HUNTER Eastern Regional Research Laboratoryb Philadelphia 18, Pennsylvania Smith, Kline and French, Inc., Philadelphia, Pa.Search for more papers by this authorE. G. HEISLER, E. G. HEISLER Eastern Regional Research Laboratoryb Philadelphia 18, PennsylvaniaSearch for more papers by this authorJ. SICILIANO, J. SICILIANO Eastern Regional Research Laboratoryb Philadelphia 18, PennsylvaniaSearch for more papers by this authorR. H. TREADWAY, R. H. TREADWAY Eastern Regional Research Laboratoryb Philadelphia 18, PennsylvaniaSearch for more papers by this authorC. F. WOODWARD, C. F. WOODWARD Eastern Regional Research Laboratoryb Philadelphia 18, PennsylvaniaSearch for more papers by this author ANN S. HUNTER, ANN S. HUNTER Eastern Regional Research Laboratoryb Philadelphia 18, Pennsylvania Smith, Kline and French, Inc., Philadelphia, Pa.Search for more papers by this authorE. G. HEISLER, E. G. HEISLER Eastern Regional Research Laboratoryb Philadelphia 18, PennsylvaniaSearch for more papers by this authorJ. SICILIANO, J. SICILIANO Eastern Regional Research Laboratoryb Philadelphia 18, PennsylvaniaSearch for more papers by this authorR. H. TREADWAY, R. H. TREADWAY Eastern Regional Research Laboratoryb Philadelphia 18, PennsylvaniaSearch for more papers by this authorC. F. WOODWARD, C. F. WOODWARD Eastern Regional Research Laboratoryb Philadelphia 18, PennsylvaniaSearch for more papers by this author First published: November 1957 https://doi.org/10.1111/j.1365-2621.1957.tb17524.xCitations: 22 A laboratory of the Eastern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume22, Issue6November 1957Pages 648-657 RelatedInformation" @default.
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- W2133946779 title "AFTER-COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTS" @default.
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