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Changes in the content of L-ascorbic acid, glucose, fructose, sucrose and total glycoalkaloids in potatoes (cv. Bintje) stored at 7, 16 and 28°C

Food ChemistryAgricultural ChemistryBotanyBiochemistryNatural SciencesL-ascorbic AcidFood AnalysisGlycobiologyMetabolismTotal GlycoalkaloidsPost-harvest PhysiologyFood QualityMedicinePlant PhysiologyPlant Metabolism