Research Article| January 01 1945 The effect of pH on stem-end blackening of potato H. G. Wager H. G. Wager 1Low Temperature Station for Research in Biochemistry and Biophysics, University of Cambridge and Department of Scientific and Industrial Research Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1945) 39 (5): 482–485. https://doi.org/10.1042/bj0390482 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share MailTo Twitter LinkedIn Cite Icon Cite Get Permissions Citation H. G. Wager; The effect of pH on stem-end blackening of potato. Biochem J 1 January 1945; 39 (5): 482–485. doi: https://doi.org/10.1042/bj0390482 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF.
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