Changes in Total Phenolic, Total Glycoalkaloid, and Ascorbic Acid Content of Potatoes as a Result of Bruising

E-ISSN： 1750-3841|52|3|631-634

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.52, Iss.3, 1987-05, pp. : 631-634

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