Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means

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Title
Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 173, Issue -, Pages 462-467
Publisher
Elsevier BV
Online
2014-10-18
DOI
10.1016/j.foodchem.2014.10.064

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