Effect of Cooking on the Contents of α-Chaconine and α-Solanine in Potatoes

• 1 January 1990
• journal article
• Published by Japanese Society for Food Hygiene and Safety in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
• Vol. 31  (1) , 67-73_1
• https://doi.org/10.3358/shokueishi.31.67

Abstract

Keywords

• POTATOES
• CHACONINE
• SOLANINE
• EFFECT OF COOKING
• CONTENTS