Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

✍ Scribed by Lachman, Jaromír; Hamouz, Karel; Musilová, Janette; Hejtmánková, Kateřina; Kotíková, Zora; Pazderů, Kateřina; Domkářová, Jaroslava; Pivec, Vladimír; Cimr, Jiří

• Book ID: 120034889
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 687 KB
• Volume: 138
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.11.114