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Hydroxycinnamic acids in cooked potato tubers from Solanum tuberosum group Phureja
Hydroxycinnamic acids are phenolic compounds and are considered to have health promotion properties due to their antioxidant activity. Potato tubers of 113 genotypes of Solanum tuberosum group Phureja belonging to the Colombian Central Collection, landraces of potatoes, and commercial cultivars were...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448355/ https://ncbi.nlm.nih.gov/pubmed/28572921 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.403 |
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