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Journal: Foods, 2024
Volume: 13
Number: 1712
1712
Article: Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing
Authors: by Anna Pęksa, Agnieszka Tajner-Czopek, Artur Gryszkin, Joanna Miedzianka, Elżbieta Rytel and Szymon Wolny
Link: https://www.mdpi.com/2304-8158/13/11/1712

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