Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

Published 2011 View Full Article

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Title
Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 133, Issue 4, Pages 1107-1116
Publisher
Elsevier BV
Online
2011-08-02
DOI
10.1016/j.foodchem.2011.07.077

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