| Plural | glycoalkaloids |
glycoalkaloid content
glycoalkaloideindhold
detecting glycoalkaloids
detektering af glycoalkaloider
glycoalkaloid levels
glycoalkaloidniveauer
high glycoalkaloid
højt glycoalkaloid
glycoalkaloid toxicity
glycoalkaloidtoksisitet
measuring glycoalkaloids
måling af glycoalkaloider
glycoalkaloid presence
tilstedeværelse af glycoalkaloider
analyzing glycoalkaloids
analyse af glycoalkaloider
reducing glycoalkaloids
reduktion af glycoalkaloider
glycoalkaloid compounds
glycoalkaloidforbindelser
potatoes contain glycoalkaloid compounds, primarily solanine and chaconine.
potater indeholder glykoalkaloide forbindelser, primært solanin og chaconin.
the level of glycoalkaloid in potatoes can vary depending on the variety.
indholdet af glykoalkaloide i poteter kan variere afhængigt af sorten.
high glycoalkaloid concentrations can make potatoes bitter.
høje koncentrationer af glykoalkaloide kan gøre poteter bittere.
cooking can reduce glycoalkaloid content, but doesn't eliminate it entirely.
madlavning kan reducere glykoalkaloide-indholdet, men eliminerer det ikke helt.
glycoalkaloid toxicity is a concern with improperly stored potatoes.
glykoalkaloide toksicitet er en bekymring ved dårligt opbevarede poteter.
testing for glycoalkaloid levels is crucial for potato processing.
at teste glykoalkaloide-niveauer er afgørende for potetbearbejdning.
certain tomato varieties also contain glycoalkaloid compounds.
bestemte tomatsorter indeholder også glykoalkaloide forbindelser.
researchers are studying glycoalkaloid biosynthesis in potatoes.
forskere undersøger glykoalkaloide-biosyntese i poteter.
glycoalkaloid content is influenced by environmental factors and storage conditions.
glykoalkaloide-indholdet påvirkes af miljøfaktorer og opbevaringsforhold.
the presence of glycoalkaloid is a natural defense mechanism for the potato plant.
tilstedeværelsen af glykoalkaloide er en naturlig forsvarsmekanisme for potetplanter.
consumers should discard potatoes with a strong glycoalkaloid taste.
kunder bør kassere poteter med en stærk glykoalkaloide smag.
glycoalkaloid content
glycoalkaloideindhold
detecting glycoalkaloids
detektering af glycoalkaloider
glycoalkaloid levels
glycoalkaloidniveauer
high glycoalkaloid
højt glycoalkaloid
glycoalkaloid toxicity
glycoalkaloidtoksisitet
measuring glycoalkaloids
måling af glycoalkaloider
glycoalkaloid presence
tilstedeværelse af glycoalkaloider
analyzing glycoalkaloids
analyse af glycoalkaloider
reducing glycoalkaloids
reduktion af glycoalkaloider
glycoalkaloid compounds
glycoalkaloidforbindelser
potatoes contain glycoalkaloid compounds, primarily solanine and chaconine.
potater indeholder glykoalkaloide forbindelser, primært solanin og chaconin.
the level of glycoalkaloid in potatoes can vary depending on the variety.
indholdet af glykoalkaloide i poteter kan variere afhængigt af sorten.
high glycoalkaloid concentrations can make potatoes bitter.
høje koncentrationer af glykoalkaloide kan gøre poteter bittere.
cooking can reduce glycoalkaloid content, but doesn't eliminate it entirely.
madlavning kan reducere glykoalkaloide-indholdet, men eliminerer det ikke helt.
glycoalkaloid toxicity is a concern with improperly stored potatoes.
glykoalkaloide toksicitet er en bekymring ved dårligt opbevarede poteter.
testing for glycoalkaloid levels is crucial for potato processing.
at teste glykoalkaloide-niveauer er afgørende for potetbearbejdning.
certain tomato varieties also contain glycoalkaloid compounds.
bestemte tomatsorter indeholder også glykoalkaloide forbindelser.
researchers are studying glycoalkaloid biosynthesis in potatoes.
forskere undersøger glykoalkaloide-biosyntese i poteter.
glycoalkaloid content is influenced by environmental factors and storage conditions.
glykoalkaloide-indholdet påvirkes af miljøfaktorer og opbevaringsforhold.
the presence of glycoalkaloid is a natural defense mechanism for the potato plant.
tilstedeværelsen af glykoalkaloide er en naturlig forsvarsmekanisme for potetplanter.
consumers should discard potatoes with a strong glycoalkaloid taste.
kunder bør kassere poteter med en stærk glykoalkaloide smag.
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