Phenolic compounds in minimally processed potato: Effect of...

Proceedings of The Nutrition Society 2020 Vol. 79; Iss. OCE2

Phenolic compounds in minimally processed potato: Effect of cultivar, tuber storage time and thermal treatment

Dite Hunjek, Draženka, Pelaić, Zdenka, Pedisić, Sandra, Repajić, Maja, Jakupec, Dino, Dragović Uzelac, Verica, Levaj, Branka
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Volume:
79
Year:
2020
Journal:
Proceedings of the Nutrition Society
DOI:
10.1017/S0029665120004279
File:
PDF, 159 KB
2020
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