Author: Bonierbale, Merideth W.
- In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes
- Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
- Carotenoid concentrations of native Andean potatoes as affected by cooking
Author: Burgos, G.
- In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes
- Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
- Carotenoid concentrations of native Andean potatoes as affected by cooking
Similar Items: In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes
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