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Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling.

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Citation

Burgos, G.; Amoros, W.; Munoa, L.; Sosa, P.; Cayhualla, C.; Sanchez, C.; Diaz, C.; Bonierbale, M. 2013. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling. Journal of Food Composition and Analysis. 30(1):6-12.

Authors

  • Burgos, G.
  • Amoros, W.
  • Munoa, L.P.
  • Sosa, P.
  • Cayhualla, C.
  • Sánchez, C.
  • Díaz, C.
  • Bonierbale, M.W.