Antioxidants in potato
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Plant Science
Link
http://link.springer.com/content/pdf/10.1007/BF02853654.pdf
Reference90 articles.
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3. Artz WE, CA Pettibone, J Augustin, and BG Swanson. 1983. Vitamin C retention of potato fries blanched in water. J Food Sci 48:272–273.
4. Augustin, J. 1975. Variations in the nutritional composition of fresh potatoes. J Food Sci. 40:1295–1299.
5. Augustin J, SR Johnson, C Teitzel, RH True, JM Hogan, RB Toma, RL Shaw, and RM Deutsch. 1978. Changes in the composition of potato during home preparation: II. Vitamins. Am Potato J 55:653–661.
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