Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes
- 30 April 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (3) , 756-759
- https://doi.org/10.1111/j.1365-2621.1988.tb08949.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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