A simplified method for the determination of total glycoalkaloids in potato tubers
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. EFFECT OF GLYCOALKALOIDS AND PHENOLICS ON POTATO FLAVOR
2. ; U.S. Dept. Agri. Tech. Bull. 1974, 1472.
3. Glycoalkaloid content of B5141-6 potatoes
4. Inheritance of potato glycoalkaloids
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1. Indices for the Assessment of Glycoalkaloids in Potato Tubers Based on Surface Color and Chlorophyll Content;Horticulturae;2020-12-16
2. Prediction of α-Solanine and α-Chaconine in Potato Tubers from Hunter Color Values and VIS/NIR Spectra;Journal of Food Quality;2020-11-17
3. Potato Glycoalkaloids: occurrence, biological activities and extraction for biovalorisation – a review;International Journal of Food Science & Technology;2019-08-28
4. Biomarkers of tuber intake;Genes & Nutrition;2019-04-02
5. Potato glycoalkaloids: formation and strategies for mitigation;Journal of the Science of Food and Agriculture;2008-08-30
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