Glycoalkaloid composition of potatoes: Diversity and biological implications
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02854033.pdf
Reference25 articles.
1. Akeley, R.V., W.R. Mills, C.E. Cunningham and J. Watts. 1968. Lenape: A new potato variety high in solids and chipping quality. Am Potato J 45:142–145.
2. Burton, W.G. 1974. Requirements of the users of ware potatoes. Potato Res 17:374–409.
3. Bushway, R.J., E.S. Barden, A.W. Bushway and A.A. Bushway. 1979. High-performance liquid chromatographic separation of potato glycoalkaloids. J Chromatogr 178:533–541.
4. Bushway, R.J., E.S. Barden, A.M. Wilson and A.A. Bushway. 1980. Analysis of potato glycoalkaloids by high-performance liquid chromatography. J Food Sci 45:1088–1089.
5. Coxon, D.T. 1984. Methodology for glycoalkaloid analysis. Am Potato J: (this issue).
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