✦ LIBER ✦

The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

✍ Scribed by Kita, Agnieszka; Bąkowska-Barczak, Anna; Hamouz, Karel; Kułakowska, Klaudia; Lisińska, Grażyna

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Wounding Stress Increases the Phenolic C

✍ Reyes, L. Fernando; Cisneros-Zevallos, Luis 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 86 KB

Effect of chlorocholine chloride sprays

✍ Neerja Sharma; Narinder Kaur; Anil K. Gupta 📂 Article 📅 1998 🏛 Springer Netherlands 🌐 English ⚖ 88 KB

Effect of supplementation of purple pigm

✍ Kenji Hosoda; Makoto Miyaji; Hiroki Matsuyama; Satoshi Haga; Hiroshi Ishizaki; K 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 185 KB

Effects of potato (Solanum tuberosum L.

✍ Z. Jin; Y.X. Yang; J.Y. Choi; P.L. Shinde; S.Y. Yoon; T.-W. Hahn; H.T. Lim; Y.K. 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 172 KB