Maga J A
Crit Rev Food Sci Nutr. 1980;12(4):371-405. doi: 10.1080/10408398009527281.
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.
本综述将试图总结糖苷生物碱在马铃薯制品中的重要性。所讨论的具体领域包括马铃薯中鉴定出的糖苷生物碱的类型和分布、影响其形成速率和生物合成的因素、将其形成降至最低的控制措施、分析方法，以及此类化合物对健康的影响及其风味特性。
