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.
AGROVOC关键词
书目信息
出版者
Elsevier
其它主题
Compounds
语言
英语
许可
Limited Access, Copyrighted; all rights reserved
类型
Journal Article; Journal Part
来源
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