Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
2013
Burgos, G. | Amoros, W. | Munoa, L.P. | Sosa, P. | Cayhualla, C. | Sánchez, C. | Díaz, C. | Bonierbale, Merideth W.
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Bibliographic information
Publisher
Elsevier
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Compounds
Language
English
License
Limited Access, Copyrighted; all rights reserved
Type
Journal Article; Journal Part
Source
Burgos, G.; Amoros, W.; Munoa, L.; Sosa, P.; Cayhualla, C.; Sanchez, C.; Diaz, C.; Bonierbale, M. 2013. 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. 30(1):6-12.
2024-10-31
2026-03-17
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