Author: Burgos, G.
- Iron concentration of potato and sweetpotato clones as affected by location
- Effect of environment and peeling in the glycoalkaloid concentration of disease-resistant and heat-tolerant potato clones
- Papas biofortificadas Mejorando la nutrición y la seguridad alimentaria mediante la agrobiodiversidad andina: Dossier y estrategia de escalamiento
- 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
- Procedures for chemical analysis of potato and sweetpotato samples at CIP’s Quality and Nutrition Laboratory
Author: Sosa, P.
- Iron concentration of potato and sweetpotato clones as affected by location
- Effect of environment and peeling in the glycoalkaloid concentration of disease-resistant and heat-tolerant potato clones
- 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
- Bioaccesibilidad de carotenoides y antocianinas en papas cocidas.
- Carotenoid concentrations of native Andean potatoes as affected by cooking
Similar Items: Iron concentration of potato and sweetpotato clones as affected by location
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- Iron absorption from iron-biofortified sweetpotato is higher than regular sweetpotato in Malawian women while iron absorption from regular and iron-biofortified potatoes is high in Peruvian women
- Supporting iron and zinc potato biofortification through xrf fast screening technology.
- In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations
- Procedures for chemical analysis of potato and sweetpotato samples at CIP’s Quality and Nutrition Laboratory
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