Glycoalkaloid Content And Other Chemical Constituents Of The Fruits Of Some Egg Plant (Solanum Melongena, L.)Varieties

Author:

Bajaj K.L.1,Kaur Gurdeep1,Chadha M.L.1

Affiliation:

1. Department of Vegetable Crops, Landscaping and Floriculture, Punjab Agricultural University, Ludhiana (India)

Publisher

Informa UK Limited

Reference5 articles.

1. AOAC (1975): Official methods of analysis,12th edn. p. 529. Washington DC: Association of Official Analytical Chemists.

2. Choudhury, B. (1967):Vegetables, p.45 New Delhi: National Book Trust.

3. Gopalan, C., Rama Shashtri, B.V.& Balsubramanian, S.C. (1971):Nutritive values of Indian foods, p.76. Hyderabad: National Institute of Nutrition. Indian Council of Medical Research.

4. Harborne, J.B. (1973):Phytochemical methods, a guide to modern techniques of plant analysis. London: Chapman and Hall.

5. Winton, A.L. & Winton, K.B. (1935): The structure and composition of foods, II. New York: John Wiley.

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