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  • Title: Potato glycoalkaloids.
    Author: Maga JA.
    Journal: Crit Rev Food Sci Nutr; 1980; 12(4):371-405. PubMed ID: 6996922.
    Abstract:
    This review shall attempt to summarize the significance of glycoalkaloids in potato products. Specific areas that are discussed include the types and distribution of glycoalkaloids identified in potatoes, facts affecting their rates of formation and biosynthesis, control measures to minimize their formation, methods of analysis, and the health implications of such compounds along with their flavor properties.
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