Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.

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第一作者： Anna,Pęksa

第一单位： Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego St. 37, 51-630 Wrocław, Poland.

作者： Anna,Pęksa ^[1] ; Agnieszka,Tajner-Czopek ^[1] ; Artur,Gryszkin ^[1] ; Joanna,Miedzianka ^[1] ; Elżbieta,Rytel ^[1] ; Szymon,Wolny ^[1]

作者单位： Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego St. 37, 51-630 Wrocław, Poland. ^[1]

关键词 French fries baking frying glycoalkaloids microwaving organic acids red- and purple-fleshed potatoes snacks

DOI 10.3390/foods13111712

PMID 38890940

发布时间 2024-06-20

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Foods (Basel, Switzerland)

2024年13卷11期

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Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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