The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products

Published 2011 View Full Article

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Title
The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 133, Issue 4, Pages 1117-1122
Publisher
Elsevier BV
Online
2011-10-18
DOI
10.1016/j.foodchem.2011.10.015

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