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

Ano de publicación: 2013

Volume: 30

Número: 1

Páxinas: 6-12

Tipo: Artigo

DOI: 10.1016/J.JFCA.2012.12.001 GOOGLE SCHOLAR
Fonte de datos: Scopus