Glycoalkaloid content and anthocyanin stability to alkaline treatment of red-fleshed potato extracts

Journal of Food Science

Volumn 64, Issue 3, 1999, Pages 445-450

  Rodriguez Saona, L E ^a   Wrolstad, R E ^a   Pereira, C ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Alkaline precipitation; Anthocyanins; Glycoalkaloids; Red fleshed potato

Indexed keywords

ANTHOCYANIN; GLYCOALKALOID; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PLANT PRODUCT; PRECIPITATION; SECONDARY METABOLITE; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM; TUBEROSUM;

EID: 0032993666     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15060.x     Document Type: Article

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