Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Elsevier
Resumen
Descripción
Palabras clave
potatoes, chlorogenic acid, phenolic compounds, cooking methods, composition, human nutrition, anthocyanins, antioxidants, compounds, biodiversity