.alpha.-Chaconine and .alpha.-solanine content of potato products and their stability during several modes of cooking
- 1 July 1981
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 29 (4) , 814-817
- https://doi.org/10.1021/jf00106a033
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Total glycoalkaloids in potatoes and potato chipsJournal of Agricultural and Food Chemistry, 1980
- The mass extraction of potato glycoalkaloids from blossomsAmerican Journal of Potato Research, 1980
- High-performance liquid chromatographic separation of potato glycoalkaloidsJournal of Chromatography A, 1979
- Teratogenicity studies on late blighted potatoes in nonhuman primates (Macaca mulatta andSaguinus labiatus)Teratology, 1977