Search Results - Cayhualla, C.

Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling by Burgos, G., Amoros, W., Munoa, L.P., Sosa, P., Cayhualla, C., Sánchez, C., Díaz, C., Bonierbale, Merideth W.

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