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

MLA

Anna Pęksa, et al. “Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.” Foods, vol. 13, no. 11, May 2024, p. 1712. EBSCOhost, https://doi.org/10.3390/foods13111712.

APA

Anna Pęksa, Agnieszka Tajner-Czopek, Artur Gryszkin, Joanna Miedzianka, Elżbieta Rytel, & Szymon Wolny. (2024). Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing. Foods, 13(11), 1712. https://doi.org/10.3390/foods13111712

Chicago

Anna Pęksa, Agnieszka Tajner-Czopek, Artur Gryszkin, Joanna Miedzianka, Elżbieta Rytel, and Szymon Wolny. 2024. “Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.” Foods 13 (11): 1712. doi:10.3390/foods13111712.