The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties
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Title
The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties
Authors
Keywords
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Journal
Foods
Volume 10, Issue 8, Pages 1849
Publisher
MDPI AG
Online
2021-08-11
DOI
10.3390/foods10081849
References
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