Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
| Autores principales: | , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2013
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/57119 |
| _version_ | 1855532853081669632 |
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| author | Burgos, G. Amoros, W. Munoa, L.P. Sosa, P. Cayhualla, C. Sánchez, C. Díaz, C. Bonierbale, Merideth W. |
| author_browse | Amoros, W. Bonierbale, Merideth W. Burgos, G. Cayhualla, C. Díaz, C. Munoa, L.P. Sosa, P. Sánchez, C. |
| author_facet | Burgos, G. Amoros, W. Munoa, L.P. Sosa, P. Cayhualla, C. Sánchez, C. Díaz, C. Bonierbale, Merideth W. |
| author_sort | Burgos, G. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Journal Article |
| id | CGSpace57119 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2013 |
| publishDateRange | 2013 |
| publishDateSort | 2013 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace571192023-12-08T19:36:04Z Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling Burgos, G. Amoros, W. Munoa, L.P. Sosa, P. Cayhualla, C. Sánchez, C. Díaz, C. Bonierbale, Merideth W. potatoes chlorogenic acid phenolic compounds cooking methods composition human nutrition anthocyanins antioxidants compounds biodiversity 2013-05 2015-03-11T12:08:44Z 2015-03-11T12:08:44Z Journal Article https://hdl.handle.net/10568/57119 en Limited Access Elsevier Burgos, G.; Amoros, W.; Munoa, L.; Sosa, P.; Cayhualla, C.; Sanchez, C.; Diaz, C.; Bonierbale, M. 2013. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling. Journal of Food Composition and Analysis. 30(1):6-12. |
| spellingShingle | potatoes chlorogenic acid phenolic compounds cooking methods composition human nutrition anthocyanins antioxidants compounds biodiversity Burgos, G. Amoros, W. Munoa, L.P. Sosa, P. Cayhualla, C. Sánchez, C. Díaz, C. Bonierbale, Merideth W. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling |
| title | Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling |
| title_full | Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling |
| title_fullStr | Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling |
| title_full_unstemmed | Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling |
| title_short | Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling |
| title_sort | total phenolic total anthocyanin and phenolic acid concentrations and antioxidant activity of purple fleshed potatoes as affected by boiling |
| topic | potatoes chlorogenic acid phenolic compounds cooking methods composition human nutrition anthocyanins antioxidants compounds biodiversity |
| url | https://hdl.handle.net/10568/57119 |
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