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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |