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The Role of Oxylipins and Antioxidants on Off-Flavor Precursor Formation during Potato Flake ProcessingGOSSET, Virginie; GÖBEL, Cornelia; LAINE, Gaëlle et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 23, pp 11285-11292, issn 0021-8561, 8 p.Article

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Composition of Phenolic Compounds and Glycoalkaloids α-Solanine and α-Chaconine during Commercial Potato ProcessingMADER, Jens; RAWEL, Harshadrai; KROH, Lothar W et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 14, pp 6292-6297, issn 0021-8561, 6 p.Article

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