Effect of Peeling on Total Phenols, Total Glycoalkaloids,...

Journal of Food Science 1988 Vol. 53; Iss. 3

Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes

NELL I. MONDY, BARRY GOSSELIN
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Volume:
53
Year:
1988
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1988.tb08949.x
File:
PDF, 474 KB
english, 1988
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