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                                       Details for article 12 of 12 found articles
 
 
  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
Author: Burgos, Gabriela
Amoros, Walter
Muñoa, Lupita
Sosa, Paola
Cayhualla, Edith
Sanchez, Cinthia
Díaz, Carlos
Bonierbale, Merideth
Appeared in: Journal of food composition and analysis
Paging: Volume 30 (2013) nr. 1 pages 7 p.
Year: 2013
Contents:
Publisher: Elsevier Inc.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 12 of 12 found articles
 
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