Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

✍ Scribed by Jaromír Lachman; Karel Hamouz; Matyáš Orsák; Vladimír Pivec; Kateřina Hejtmánková; Kateřina Pazderů; Petr Dvořák; Jaroslav Čepl

• Book ID: 113625999
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 590 KB
• Volume: 133
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.07.077