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.
No abstract available

MeSH terms

  • Alkaloids / analysis*
  • Cooking
  • Food Handling
  • Vegetables / analysis*

Substances

  • Alkaloids