Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

Published 2013 View Full Article

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Title
Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
Authors
Keywords
-
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 30, Issue 1, Pages 6-12
Publisher
Elsevier BV
Online
2013-01-09
DOI
10.1016/j.jfca.2012.12.001

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