Hydroxycinnamic acids in cooked potato tubers from Solanum tuberosum group Phureja

Hydroxycinnamic acids are phenolic compounds and are considered to have health promotion properties due to their antioxidant activity. Potato tubers of 113 genotypes of Solanum tuberosum group Phureja belonging to the Colombian Central Collection, landraces of potatoes, and commercial cultivars were...

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Detalles Bibliográficos
Autores principales: Piñeros‐Niño, Clara, Narváez‐Cuenca, Carlos‐Eduardo, Kushalappa, Ajjamada C., Mosquera, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448355/
https://www.ncbi.nlm.nih.gov/pubmed/28572921
http://dx.doi.org/10.1002/fsn3.403

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448355/
https://www.ncbi.nlm.nih.gov/pubmed/28572921
http://dx.doi.org/10.1002/fsn3.403

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