Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing

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Title
Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing
Authors
Keywords
Potato cultivars, Carotenoids, Stability, Thermal processing, Boiling, Baking
Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 992-1001
Publisher
Elsevier BV
Online
2015-11-15
DOI
10.1016/j.foodchem.2015.11.072

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