Spectrophotometric comparison of internal black spot and melanin

Autor:	Walter C. Jacob, C. H. VanMiddelem, H. C. Thompson
Rok vydání:	1953
Předmět:	Melanin Pigment integumentary system visual_art fungi Botany visual_art.visual_art_medium food and beverages sense organs Plant Science Biology Agronomy and Crop Science Black spot
Zdroj:	American Potato Journal. 30:85-88
ISSN:	1874-9380 0003-0589
DOI:	10.1007/bf02859962
Popis:	Spectrophotometric determinations on three different potato melanin preparations were compared. Results of these analyses would indicate that the two melanins, one obtained from fresh raw potato juice only and one from potato juice plus tyrosine, are closely related to the pigment extracted from the discolored areas of the raw potato affected with black spot. It may be concluded, therefore, that black spot pigmentation is some type of melanin and is not closely related to after-cooking blackening of potato tubers.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b46eed575438301509fa0ba6b308aedf https://doi.org/10.1007/bf02859962 Zobrazit plný text záznamu Full text from SpringerLink