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.
Revue:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Année de publication: 2013

Volumen: 30

Número: 1

Pages: 6-12

Type: Article

DOI: 10.1016/J.JFCA.2012.12.001 GOOGLE SCHOLAR