Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes
Stefano Ercoli, Jennifer Cartes, Pablo Cornejo, Gonzalo Tereucán, Peter Winterhalter, Boris Contreras, Antonieta Ruíz
Topics & Concepts
FleshAntioxidantFood scienceChemistrySolanum tuberosumPigmentNatural foodFood industryFood storageBotanyBiologyOrganic chemistryPhytochemicals and Antioxidant ActivitiesPotato Plant ResearchDye analysis and toxicity