Potato glycoalkaloids: formation and str
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Prabhat K Nema; Nidhi Ramayya; Eric Duncan; Keshavan Niranjan
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Article
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2008
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John Wiley and Sons
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English
β 233 KB
## Abstract With the increasing production and consumption of potato and its products, glycoalkaloid (GA) formation and toxicity are likely to become an important focus for food safety researchers and public health agencies. Not only the presence of GA, particularly in the form of Ξ±βsolanine and Ξ±β