Glycoalkaloid development during greening of fresh market potatoes (Solanum tuberosum L.)

Journal article

Peer reviewed

Laura A GRUNENFELDER, Lisa O KNOWLES, Larry K HILLER and N. Richard KNOWLES

Journal of agricultural and food chemistry, Vol.54(16), pp.5847-5854

2006

Handle:

https://hdl.handle.net/2376/108236

PMID: 16881686

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Fruit and vegetable industries

10 Record Views

Title: Glycoalkaloid development during greening of fresh market potatoes (Solanum tuberosum L.)
Creators: Laura A GRUNENFELDER - Postharvest Physiology and Biochemistry Lab, Department of Horticulture and Landscape Architecture, P.O. Box 646414, Washington State University, Pullman, Washington 99164-6414, United States
Lisa O KNOWLES - Postharvest Physiology and Biochemistry Lab, Department of Horticulture and Landscape Architecture, P.O. Box 646414, Washington State University, Pullman, Washington 99164-6414, United States
Larry K HILLER - Postharvest Physiology and Biochemistry Lab, Department of Horticulture and Landscape Architecture, P.O. Box 646414, Washington State University, Pullman, Washington 99164-6414, United States
N. Richard KNOWLES - Postharvest Physiology and Biochemistry Lab, Department of Horticulture and Landscape Architecture, P.O. Box 646414, Washington State University, Pullman, Washington 99164-6414, United States
Publication Details: Journal of agricultural and food chemistry, Vol.54(16), pp.5847-5854
Academic Unit: Horticulture, Department of
Publisher: American Chemical Society; Washington, DC
Identifiers: 99900547138001842
Language: English
Resource Type: Journal article