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dc.contributor.authorBurgos, G.
dc.contributor.authorAmoros, W.
dc.contributor.authorMunoa, L.P.
dc.contributor.authorSosa, P.
dc.contributor.authorCayhualla, C.
dc.contributor.authorSanchez, C.
dc.contributor.authorDiaz, C.
dc.contributor.authorBonierbale, M.W.
dc.date.accessioned2015-03-11T12:08:44Z
dc.date.available2015-03-11T12:08:44Z
dc.date.issued2013en_US
dc.identifier.citationBurgos, 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.en_US
dc.identifier.issn0889-1575en_US
dc.identifier.urihttp://hdl.handle.net/10568/57119
dc.language.isoenen_US
dc.sourceJournal of Food Composition and Analysisen_US
dc.subjectPOTATOESen_US
dc.subjectCHLOROGENIC ACIDen_US
dc.subjectPHENOLIC COMPOUNDSen_US
dc.subjectCOOKING METHODSen_US
dc.subjectCOMPOSITIONen_US
dc.subjectHUMAN NUTRITIONen_US
dc.subjectANTHOCYANINSen_US
dc.subjectANTIOXIDANTSen_US
dc.subjectCOMPOUNDSen_US
dc.subjectBIODIVERSITYen_US
dc.titleTotal phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling.en_US
dc.description.versionPeer-revieweden_US
dc.typeJournal Articleen_US
cg.identifier.statusLimited Accessen_US
cg.contributor.affiliationInternational Potato Center
cg.fulltextstatusFormally Publisheden_US
cg.identifier.doihttps://dx.doi.org/10.1016/j.jfca.2012.12.001en_US
cg.isijournalISI Journalen_US
cg.contributor.crpRoots, Tubers and Bananasen_US


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