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Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips

Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound content, such as anthocyanins and hydroxycinnamic...

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Detalles Bibliográficos
Autores principales:	Bravo, Catalina, Peña, Fabiola, Nahuelcura, Javiera, Vidal, Catalina, González, Felipe, Jiménez-Aspee, Felipe, Bustamante, Luis, Contreras, Boris, Ruiz, Antonieta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459281/ https://www.ncbi.nlm.nih.gov/pubmed/37630299 http://dx.doi.org/10.3390/molecules28166047

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