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

2026-06-27http://hdl.handle.net/123456789/152281Limited Accesspotatoeschlorogenic acidphenolic compoundscooking methodscompositionhuman nutritionanthocyaninsantioxidantscompoundsbiodiversityTotal phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boilingJournal Article