Effect of cooking on the total glycoalkaloid content of potatoes
J Agric Food Chem
.
1983 May-Jun;31(3):493-5.
doi: 10.1021/jf00117a007.
Authors
R Ponnampalam
,
N I Mondy
PMID:
6886203
DOI:
10.1021/jf00117a007
No abstract available
MeSH terms
Alkaloids / analysis*
Cooking
Food Handling
Vegetables / analysis*
Substances
Alkaloids