Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
Burgos, G. | Amoros, W. | Munoa, L.P. | Sosa, P. | Cayhualla, C. | Sánchez, C. | Díaz, C. | Bonierbale, Merideth W.
Ключевые слова АГРОВОК
Библиографическая информация
Издатель
Elsevier
Другие темы
Compounds
Язык
Английский
Лицензия
Limited Access, Copyrighted; all rights reserved
Тип
Journal Article; Journal Part
Источник
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
MODS
Поставщик данных
Эту запись предоставил International Livestock Research Institute
Ссылки
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