International Potato Center-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2013

  1. In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes

    Plant Foods for Human Nutrition, Vol. 68, Núm. 4, pp. 385-390

  2. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

    Journal of Food Composition and Analysis, Vol. 30, Núm. 1, pp. 6-12

2012

  1. Carotenoid concentrations of native Andean potatoes as affected by cooking

    Food Chemistry, Vol. 133, Núm. 4, pp. 1131-1137