BIOACTIVE COMPOUNDS IN YELLOW, LIGHT YELLOW, AND CREAM-COLOURED POTATO TUBERS AFTER SHORT-TERM STORA...
BIOACTIVE COMPOUNDS IN YELLOW, LIGHT YELLOW, AND CREAM-COLOURED POTATO TUBERS AFTER SHORT-TERM STORAGE AND BOILING
About this item
Full title
Author / Creator
Publisher
Pinerolo: Chiriotti Editori S.r.l
Journal title
Language
English
Formats
Publication information
Publisher
Pinerolo: Chiriotti Editori S.r.l
Subjects
More information
Scope and Contents
Contents
This study measured the changes in bioactive compounds [L-ascorbic acid (AA) and total phenolic (TP) compounds] and antioxidant activity (measured in Trolox equivalents, TE) in six potato (Solanum tuberosum L.) varieties with yellow, light-yellow, and cream-coloured flesh after several different treatments. The experimental materials included raw t...
Alternative Titles
Full title
BIOACTIVE COMPOUNDS IN YELLOW, LIGHT YELLOW, AND CREAM-COLOURED POTATO TUBERS AFTER SHORT-TERM STORAGE AND BOILING
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_journals_2724713871
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2724713871
Other Identifiers
ISSN
1120-1770
E-ISSN
2239-5687
DOI
10.14674/IJFS.1744
