摘要 : The aim of this study was to determine the effects of the different stages of industrial processing of potatoes, on the content of glycoalkaloids (chaconine and solanine) and nitrates in the raw material, intermediates, finished g... 展开
作者 | Elzbieta~ R. |
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作者单位 | |
期刊名称 | 《Food Control》 |
总页数 | 5 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Potato Glycoalkaloids Nitrates Potato granules |
馆藏号 | N2008EPST0010962 |