Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

✍ Scribed by Burgos, Gabriela; Amoros, Walter; Muñoa, Lupita; Sosa, Paola; Cayhualla, Edith; Sanchez, Cinthia; Díaz, Carlos; Bonierbale, Merideth

• Book ID: 120013192
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 619 KB
• Volume: 30
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2012.12.001