Isolation and chemoenzymatic treatment of glycoalkaloids from green, sprouting and rotting Solanum tuberosum potatoes for solanidine recovery
- DOI
- 10.1016/j.foodchem.2016.10.014
- Published
- 2017-04
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2016.10.014,
title = {Isolation and chemoenzymatic treatment of glycoalkaloids from green, sprouting and rotting Solanum tuberosum potatoes for solanidine recovery},
author = {Grokoré Yvonne Koffi and Magali Remaud-Simeon and Ahipo Edmond Due and Didier Combes},
year = {2017},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2016.10.014},
url = {https://doi.org/10.1016/j.foodchem.2016.10.014}
}RIS
TY - JOUR TI - Isolation and chemoenzymatic treatment of glycoalkaloids from green, sprouting and rotting Solanum tuberosum potatoes for solanidine recovery AU - Grokoré Yvonne Koffi AU - Magali Remaud-Simeon AU - Ahipo Edmond Due AU - Didier Combes PY - 2017 JO - Food Chemistry DO - 10.1016/j.foodchem.2016.10.014 UR - https://doi.org/10.1016/j.foodchem.2016.10.014 ER -
APA
Koffi, G. Y., Remaud-Simeon, M., Due, A. E., & Combes, D. (2017). Isolation and chemoenzymatic treatment of glycoalkaloids from green, sprouting and rotting Solanum tuberosum potatoes for solanidine recovery. Food Chemistry. https://doi.org/10.1016/j.foodchem.2016.10.014
Source records
- crossref · retrieved 2026-09-26T05:02:08.294Z