Influence of different rates and intensities of light on solanine content and cooking quality of potato tubers
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02365844.pdf
Reference14 articles.
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2. Baker, L. C., L. H. Lampitt, andO. B. Meredith (1955): Solanine, glycoside of the potato. III. An improved method of extraction and determination.J. Sci. Food. Agr. 6, 197–202.
3. Burton, W. G. (1948): The potato, Chapman and Hall, London, pp. 319.
4. Bömer, A., andH. Mattis (1924). Der Solaningehalt der Kartoffeln.Ztschr. Untersuch. Nahr. Genussmtl.47, 97–127.
5. Grifbel, C. (1924): Zum Solaningehalt der Kartoffeln 1922-er Ernte.Ztschr. Untersuch. Nahr. Genussmtl. 47, 436–438.
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