Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.)

This study was performed to evaluate and compare the antioxidant substance content and antioxidant activities of white (Superior) and colored (Hongyoung, Jayoung, Jasim, Seohong, and Jaseo) potatoes. The potatoes were extracted with 80% ethanol and were evaluated for the total polyphenol, flavonoid,...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Prev Nutr Food Sci
Main Authors: Lee, Sang Hoon, Oh, Seung Hee, Hwang, In Guk, Kim, Hyun Young, Woo, Koan Sik, Woo, Shun Hee, Kim, Hong Sig, Lee, Junsoo, Jeong, Heon Sang
Formato: Artigo
Idioma:Inglês
Publicado em: The Korean Society of Food Science and Nutrition 2016
Assuntos:
Articles
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4935237/
https://ncbi.nlm.nih.gov/pubmed/27390727
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2016.21.2.110
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados