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Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile

The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. The phenolic profiles, concentrations, and antioxidant activity were evaluated with a liquid chromatography diode array detector coupled to a mass spec...

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Detalles Bibliográficos
Autores principales:	Ercoli, Stefano, Parada, José, Bustamante, Luis, Hermosín-Gutiérrez, Isidro, Contreras, Boris, Cornejo, Pablo, Ruiz, Antonieta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827549/ https://www.ncbi.nlm.nih.gov/pubmed/33435441 http://dx.doi.org/10.3390/molecules26020314

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