Changes in glycoalkaloid and nitrate contents in potatoes during French fries processing

Journal of the Science of Food and Agriculture

Volumn 85, Issue 5, 2005, Pages 879-882

  Rytel, Elžbieta ^a   Gołubowska, Gražyna ^a   Lisińska, Gražyna ^a   Pȩksa, Anna ^a   Aniołowski, Karol ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

French fries; Glycoalkaloids; Nitrates; Potato

Indexed keywords

SOLANUM TUBEROSUM;

EID: 15544367733     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2048     Document Type: Article

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