EFFECT OF COOKING ON THE TOTAL GLYCOALKALOID CONTENT OF POTATOES

被引：11

作者：

PONNAMPALAM, R

MONDY, NI

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

[2] CORNELL UNIV,INST FOOD SERV,ITHACA,NY 14853

[3] CORNELL UNIV,DIV NUTR SCI,ITHACA,NY 14853

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 03期

关键词：

D O I：

10.1021/jf00117a007

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：493 / 495

页数：3

共 50 条

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