Contents and its Change during Storage of α-Solanine and α-Chaconine in Potatoes

Overview of attention for article published in Shokuhin eiseigaku zasshi Journal of the Food Hygienic Society of Japan, January 2004

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@aoten49003 ジャガイモの品種別にみた含有量はメークイン，男爵，レッド，パープル，ワセシロの順に多い。 https://t.co/3THs1DPXIy

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