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

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dc.creatorBurgos, G.
dc.creatorAmoros, W.
dc.creatorMunoa, L.P.
dc.creatorSosa, P.
dc.creatorCayhualla, C.
dc.creatorSánchez, C.
dc.creatorDíaz, C.
dc.creatorBonierbale, Merideth W.
dc.date2013-05
dc.date2015-03-11T12:08:44Z
dc.date2015-03-11T12:08:44Z
dc.date.accessioned2026-06-27T18:00:34Z
dc.identifierhttps://hdl.handle.net/10568/57119
dc.identifier.urihttp://hdl.handle.net/123456789/152281
dc.languageen
dc.publisherElsevier
dc.rightsLimited Access
dc.sourceBurgos, 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.
dc.subjectpotatoes
dc.subjectchlorogenic acid
dc.subjectphenolic compounds
dc.subjectcooking methods
dc.subjectcomposition
dc.subjecthuman nutrition
dc.subjectanthocyanins
dc.subjectantioxidants
dc.subjectcompounds
dc.subjectbiodiversity
dc.titleTotal phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
dc.typeJournal Article

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