that the glutathione content of potatoes increases on sprouting has been investigated. Ascorbic acid has been included in the study and the exact time relations of this change, as well as the effects of storing the potatoes at different temperatures are here reported.
No takes yet. Share an insight, caveat, or question.
L. B. Pett (1936) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: