Changes in Glycoalkaloid Content following Mechanical Injuries to Potato Tubers1

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M. T. Wu Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322

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D. K. Salunkhe Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322

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M. T. Wu Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322

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D. K. Salunkhe Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322

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Contributor Notes

Received for publication July 27, 1975. This research was supported by Grant FD-00683-02 from the Office of Research Grants, Food and Drug Administration.

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