Proteins Involved in After-Cooking Darkening in Potatoes
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United States of America Patent
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app pub date -
Mar 12, 2009
filing date -
Oct 11, 2006
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Abandoned
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Abstract
Proteins that are associated with increased after-cooking darkening (ACD) are described. The proteins are useful in diagnostic assays for detecting ACD. Inhibiting or activating the proteins can also be useful in controlling and/or reducing ACD.
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