Anthocyanins and related compounds in potatoes (Solanum tuberosum L.)
Coloured potatoes may have economic value as natural food colourants and as food products such as novelty potato crisps and coloured potato salads. This thesis investigated the biochemistry and physiology of anthocyanins and related compounds in Solanum tuberosum L., and the relationship to tuber co...
| Main Author: | |
|---|---|
| Language: | en |
| Published: |
University of Canterbury. Plant and Microbial Sciences
2012
|
| Online Access: | http://hdl.handle.net/10092/6549 |