The Non-Volatile Acids of The Potato


The non-volatile acids of the juice of the potato tuber,Solatium tuberosum, L. (var. Green Mountain), were investigated. The ester distillation method revealed the presence of the citric andl-malic acids in the ratio of nearly 20:1 together with a small amount of isocitric acid. By the Arbenz method, 0.02 per cent of oxalic acid was shown to be present. 
DOI: 10.1007/BF02884464


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