Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Nakano Masae and Nakamura kazuya and Okawara Ayumi and Hato Kouichi and Ogawa Keiichi and Nakayama Takasi and Koga Hidenori,Fluctuation of Glycoalkaloids levels during the process of making potato chips,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2003,15,0,95-95,https://cir.nii.ac.jp/crid/1390282680667863680,https://doi.org/10.11402/ajscs.15.0.95.0