Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes

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Title
Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes
Authors
Keywords
Purple-fleshed potato, Domestic cooking, Phytochemical, Antioxidant activity, Correlation
Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 1264-1270
Publisher
Elsevier BV
Online
2015-11-13
DOI
10.1016/j.foodchem.2015.11.049

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