Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red-Fleshed Potato Extracts

✍ Scribed by L. E. Rodriguez-Saona; R. E. Wrolstad; C. Pereira

• Book ID: 108821768
• Publisher: Institute of Food Technologists
• Year: 1999
• Tongue: English
• Weight: 101 KB
• Volume: 64
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1999.tb15060.x