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. (Elsevier, 2013)