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Cooking Methods on Extractability and Bioactivity of Phenolic Compounds in Purple Potatoes
OBJECTIVES: Purple-fleshed potato is a good dietary source of phenolic compounds, including anthocyanins, flavonols, and chlorogenic acids. The objective of this study is to examine impacts of cooking methods including boiling, steaming and the newly developed vacuum-sealed boiling (VSBoiling), on e...
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| Veröffentlicht in: | Curr Dev Nutr |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Oxford University Press
2021
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8181013/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab044_040 |
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