Glycoalkaloids in potato tubers: The effect of peeling and cooking in salted water
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://akademiai.com/doi/pdf/10.1556/aalim.39.2010.2.4
Reference15 articles.
1. Alpha-chaconine and alpha-solanine content of potato peels and potato peel products;Bushway R.J.;J. Fd Sci.,1983
2. Potato glycoalkaloids and metabolites: Roles in the plant and in the diet;Friedman M.;J. agric. Fd Chem.,2006
3. Potato glycoalkaloids: chemistry, analysis, safety, and plant physiology;Friedman M.;Crit. Rev. Plant Sci.,1997
4. Glycoalkaloid and calystegine contents of eight potato cultivars;Friedman M.;J. agric. Fd Chem.,2003
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