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.
Aldizkaria:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Argitalpen urtea: 2013

Alea: 30

Zenbakia: 1

Orrialdeak: 6-12

Mota: Artikulua

DOI: 10.1016/J.JFCA.2012.12.001 GOOGLE SCHOLAR