Phenolic composition and antioxidant capacity of a novel variety of purple potato
[...] cooked purple potatoes contain significantly higher antioxidant capacities than cooked white potatoes (P=0.0001).
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| Veröffentlicht in: | Proceedings of the Nutrition Society 2010, Vol.69 (OCE6), Article E510 |
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| container_issue | OCE6 |
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| container_title | Proceedings of the Nutrition Society |
| container_volume | 69 |
| creator | Clark, J. Tsang, C. Clapham, M. E. |
| description | [...] cooked purple potatoes contain significantly higher antioxidant capacities than cooked white potatoes (P=0.0001). |
| doi_str_mv | 10.1017/S0029665110003733 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0029-6651 |
| ispartof | Proceedings of the Nutrition Society, 2010, Vol.69 (OCE6), Article E510 |
| issn | 0029-6651 1475-2719 |
| language | eng |
| recordid | cdi_proquest_journals_808487030 |
| source | Cambridge Journals |
| subjects | Antioxidants Diet Molecular weight Nutrition Phenols Potatoes |
| title | Phenolic composition and antioxidant capacity of a novel variety of purple potato |
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