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Effect of Cooking Methods on Bioactivity of Polyphenols in Purple Potatoes

Purple-fleshed potato (Solanum tuberosum L.) is a good dietary source of anthocyanins, flavonols, and polyphenolic acids, mostly chlorogenic acid. The objective of this study was to examine the impacts of cooking methods including boiling, steaming, and the newly developed vacuum-sealed boiling (VSB...

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Detalles Bibliográficos
Autores principales:	Sun, Qi, Du, Min, Navarre, Duroy A., Zhu, Meijun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8388894/ https://www.ncbi.nlm.nih.gov/pubmed/34439424 http://dx.doi.org/10.3390/antiox10081176

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