Effect of Cooking on the Anthocyanins, Phenolic Acids, Glycoalkaloids, and Resistant Starch Content in Two Pigmented Cultivars of Solanum tuberosum L.

Published 2008 View Full Article

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Title
Effect of Cooking on the Anthocyanins, Phenolic Acids, Glycoalkaloids, and Resistant Starch Content in Two Pigmented Cultivars of Solanum tuberosum L.
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 24, Pages 11830-11837
Publisher
American Chemical Society (ACS)
Online
2008-11-21
DOI
10.1021/jf801521e

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