Antioxidant Capacity and Phenolic Content of New Turkish Cultivars of Potato
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11540-022-09542-3.pdf
Reference21 articles.
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3. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Food Sci Technol 28:25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
4. Brown CR (2005) Antioxidants in potato. Am J Potato Res 82:163–172. https://doi.org/10.1007/BF02853654
5. Calliope SR, Lobo MO, Sammán NC (2018) Biodiversity of Andean potatoes: morphological, nutritional and functional characterization. Food Chem 238:42–50. https://doi.org/10.1016/j.foodchem.2016.12.074
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