Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species
Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species
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DOI：
10.1016/j.jfca.2015.01.013
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发表时间：
2015-08
影响因子：
4.3
通讯作者：
R. Tierno;D. Hornero-Méndez;L. Gallardo-Guerrero;Raquel López-Pardo;J. Galarreta
中科院分区：
文献类型：
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作者：
R. Tierno;D. Hornero-Méndez;L. Gallardo-Guerrero;Raquel López-Pardo;J. Galarreta
