The content of biologically active compounds in potato tubers of Ismena (yellow flesh) and Provita (purple flesh) varieties – A comparison
Agnieszka Kita, Elżbieta Rytel, Joanna Miedzianka, Waldemar A. Turski, Katarzyna Wicha-Komsta, Alicja Z. Kucharska, T. Lenartowicz
Topics & Concepts
FleshFood scienceChemistryComposition (language)Chemical compositionFood composition dataFlavonolsHorticultureBotanyPolyphenolBiologyWineOrganic chemistryAntioxidantLinguisticsPhilosophyPotato Plant ResearchPlant Pathogens and ResistanceMycotoxins in Agriculture and Food