Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes - Concepedia

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Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

135

Citations

41

References

2011

Year

J. Lachman, K. Hamouz, Matyáš Orsák, V. Pivec, K. Hejtmánková, K. Pazderů, Petr Dvořák, Jaroslav Čepl

Food ChemistryHealth SciencesAgricultural EconomicsFactors – CultivarPost-harvest PhysiologyFood QualityVegetable ProductionCrop QualityColoured-flesh Potatoes

References

	Year	Citations

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