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GLYCOALKALOIDS IN SOLANACEAE

被引：65
作者：
MAGA, JA
机构：
[1] Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado
来源：
FOOD REVIEWS INTERNATIONAL | 1994年 / 10卷 / 04期
关键词：
D O I：
10.1080/87559129409541010
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The glycoalkaloid composition of eggplants, tomatoes, and potatoes is discussed with specific reference to history, occurrences, factors affecting levels, control of accumulation, analysis, and toxicity.
引用
收藏
页码：385 / 418
页数：34
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