A Review on Greening and Glycoalkaloids in Potato Tubers: Potential Solutions.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c01169
Abstract: Greening is an undesirable trait that develops in potatoes upon light exposure. This condition lowers market value, increases tuber waste in retail stores, and consequently influences the price of product in the long run. When… read more here.
Keywords: potato; potato tubers; glycoalkaloids potato; review greening ... See more keywords