Article ISI SCOPUS
FOOD CHEMISTRY  (2018)

Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes

Ruiz, A; Aguilera, A; Ercoli, S; Parada, J; Winterhalter, P; Contreras, B.; Cornejo, P

Keywords: solanum tuberosum, anthocyanins, Chlorogenic acids, Potato processing

Más información

Título según WOS: Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes
Título según SCOPUS: Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes
Título de la Revista: FOOD CHEMISTRY
Volumen: 268
Editorial: Elsevier
Fecha de publicación: 2018
Página de inicio: 577
Página final: 584
Idioma: English
DOI:

10.1016/j.foodchem.2018.06.116
Notas: ISI, SCOPUS