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Food Chemistry 2017 / 5

Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L.) tubers

Miloslav, Šulc, Zora, Kotíková, Luboš, Paznocht, Vladimír, Pivec, Karel, Hamouz, Jaromír, Lachman
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.05.155
Date:
May, 2017
File:
PDF, 627 KB
english, 2017
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