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

出版年份 2016 全文链接

标题

作者

关键词

Purple-fleshed potato, Domestic cooking, Phytochemical, Antioxidant activity, Correlation

出版物

Volume 197, Issue -, Pages 1264-1270

出版商

Elsevier BV

发表日期

2015-11-13

DOI

10.1016/j.foodchem.2015.11.049

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