Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
Citation
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.
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Author ORCID identifiers
Gabriela Burgos https://orcid.org/0000-0002-0268-6785
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Peer Review
Language
en
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Limited Access