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.
Zeitschrift:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Datum der Publikation: 2013

Ausgabe: 30

Nummer: 1

Seiten: 6-12

Art: Artikel

DOI: 10.1016/J.JFCA.2012.12.001 GOOGLE SCHOLAR
Datenquelle: Scopus