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

  1. Burgos, G.
  2. Amoros, W.
  3. Muñoa, L.
  4. Sosa, P.
  5. Cayhualla, E.
  6. Sanchez, C.
  7. Díaz, C.
  8. Bonierbale, M.
Journal of Food Composition and Analysis

ISSN: 0889-1575

Year of publication: 2013

Volume: 30

Issue: 1

Pages: 6-12

Type: Article

DOI: 10.1016/J.JFCA.2012.12.001 GOOGLE SCHOLAR