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

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

149

Citations

33

References

2013

Year

Gabriela Burgos, Walter Amorós, Lupita Muñoa, Paola Sosa, Edith Cayhualla, C. Samaniego Sánchez, Carlos Barrera-Díaz, Merideth Bonierbale

Journal of Food Composition and Analysis

Food ChemistryPhenolic Acid ConcentrationsFood AnalysisTotal PhenolicPurple-fleshed PotatoesPhytochemicalPolyphenolics

References

	Year	Citations

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