Changes in the content of L-ascorbic acid, glucose, fructose, sucrose and total glycoalkaloids in potatoes (cv. Bintje) stored at 7, 16 and 28°C
- 1 September 1985
- journal article
- Published by Springer Nature in Potato Research
- Vol. 28 (3) , 271-278
- https://doi.org/10.1007/bf02357581
Abstract
No abstract availableKeywords
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