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Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte
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2017
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Food ChemistryNutritionPhenolic CompoundsAgricultural ChemistryFood Bioactive CompoundFood AnalysisPurple CvPhytochemicalPotato BreadPisa University PressFood QualityPharmacologyPolyphenolicsHealth Sciences
Purchase online the PDF of Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte, Sgherri, C.,Micaelli, F.,Andreoni, N.,Baldanzi, M.,Ranieri, A. - Pisa University Press - Article