Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties

In order to investigate the effect of different cooking methods on the phytochemicals and antioxidant activities of potato from different varieties, three varieties of potatoes were cooked with seven domestic methods. The contents of total phenolic, total carotenoid, vitamin C and phenolic acids of...

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Detalles Bibliográficos
Autores principales: Fang, Haitian, Yin, Xiuxiu, He, Jiequn, Xin, Shihua, Zhang, Huiling, Ye, Xingqian, Yang, Yunyun, Tian, Jinhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9133768/
https://www.ncbi.nlm.nih.gov/pubmed/35634223
http://dx.doi.org/10.1016/j.fochx.2022.100339

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9133768/
https://www.ncbi.nlm.nih.gov/pubmed/35634223
http://dx.doi.org/10.1016/j.fochx.2022.100339

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