Antioxidant activity and quality of red and purple flesh potato chips

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Title
Antioxidant activity and quality of red and purple flesh potato chips
Authors
Keywords
Purple-red-fleshed potato varieties, Potato chips, Polyphenols, Anthocyanins, Antioxidant activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 525-531
Publisher
Elsevier BV
Online
2014-04-24
DOI
10.1016/j.lwt.2014.03.026

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