Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes tha...

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Detalles Bibliográficos
Autores principales: D’Amelia, Vincenzo, Sarais, Giorgia, Fais, Giacomo, Dessì, Debora, Giannini, Vittoria, Garramone, Raffaele, Carputo, Domenico, Melito, Sara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834363/
https://www.ncbi.nlm.nih.gov/pubmed/35159533
http://dx.doi.org/10.3390/foods11030384

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834363/
https://www.ncbi.nlm.nih.gov/pubmed/35159533
http://dx.doi.org/10.3390/foods11030384

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