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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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Piñeros‐Niño, Clara, Narváez‐Cuenca, Carlos‐Eduardo, Kushalappa, Ajjamada C., Mosquera, Teresa
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2016
Subjects:
Original Research
Online Access: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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