Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

Published 2008 View Full Article

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Title
Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 3, Pages 836-843
Publisher
Elsevier BV
Online
2008-11-30
DOI
10.1016/j.foodchem.2008.10.029

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