Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes - Concepedia

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Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes

33

Citations

24

References

2018

Year

Antonieta Ruíz, Ariel Aguilera, Stefano Ercoli, José Parada, Peter Winterhalter, Boris Contreras, Pablo Cornejo

Food ChemistryFrying ProcessFood AnalysisAntioxidant ActivityPhytochemicalPolyphenolicsOxidative StressHydroxycinnamic Acid Derivatives

References

	Year	Citations

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