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Food Reviews International Volume 10, 1994 - Issue 4
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Original Articles

Glycoalkaloids in solanaceae

Joseph A. Maga Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado, 80523, USA
Pages 385-418 | Published online: 03 Nov 2009
 
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Abstract

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.

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