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.
Revista:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Any de publicació: 2013

Volum: 30

Número: 1

Pàgines: 6-12

Tipus: Article

DOI: 10.1016/J.JFCA.2012.12.001 GOOGLE SCHOLAR
Font de les dades: Scopus