Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|53|3|719-727

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.53, Iss.3, 2018-03, pp. : 719-727

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