Some Effects of Curing and Length of Storage on Fatty Acids in Periderm Tissue of the Sweet Potato (Ipomoea Batatus., Poir). | Zendy

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Some Effects of Curing and Length of Storage on Fatty Acids in Periderm Tissue of the Sweet Potato (Ipomoea Batatus., Poir).

Author(s) -

Dallas Marshall Alford

Publication year - 2022

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_disstheses.1177

Subject(s) - ipomoea , curing (chemistry) , horticulture , chemistry , botany , biology , food science , polymer chemistry

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