Publication | Closed Access
Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes
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Citations
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References
2020
Year
Food ChemistryPolyphenolicsMedicineFood AnalysisColour ParametersColoured-flesh PotatoesPhytochemicalPharmacologyChromatographyOxidative StressColoured Extract
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