The distribution of the after‐cooking blackening pigment within an individual tuber is correlated with the ratio of citric acid to chlorogenic acid. The rǒle that iron, inorganic phosphate and pH play is less important in this case than that of the two organic acids; although the former three factors may play a larger part in determining the differences in level of blackening between tubers.
No takes yet. Share an insight, caveat, or question.
Hughes et al. (1962) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: