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Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
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View Archive Info| Field | Value | |
| Title |
Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
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| Creator |
Burgos, G.
Amoros, W. Munoa, L.P. Sosa, P. Cayhualla, C. Sánchez, C. Díaz, C. Bonierbale, Merideth W. |
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| Subject |
potatoes
chlorogenic acid phenolic compounds cooking methods composition human nutrition anthocyanins antioxidants compounds biodiversity |
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| Date |
2013-05
2015-03-11T12:08:44Z 2015-03-11T12:08:44Z |
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| Type |
Journal Article
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| Identifier |
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.
0889-1575 https://hdl.handle.net/10568/57119 https://doi.org/10.1016/j.jfca.2012.12.001 |
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| Language |
en
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| Rights |
Copyrighted; all rights reserved
Limited Access |
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| Format |
p. 6-12
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| Publisher |
Elsevier BV
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| Source |
Journal of Food Composition and Analysis
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