Changes in the antioxidant capacity of potatoes depending on the cultivar, contents of polyphenols, chlorogenic acid and ascorbic acid-Reference-Cited by-同舟云学术

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Changes in the antioxidant capacity of potatoes depending on the cultivar, contents of polyphenols, chlorogenic acid and ascorbic acid

Published:2015-02 Issue:Special issue 3 Volume:4 Page:15-129
ISSN:1338-5178
Container-title:Journal of Microbiology, Biotechnology and Food Sciences
language:
Short-container-title:JMBFS

Author:

Musilova Janette,Bystricka Judita,Volnova Beata,Hegedűsova Alzbeta,Vesely Matej,Heldak Jan

Publisher

Slovak University of Agriculture in Nitra

Subject

Molecular Biology,Microbiology,Food Science,Biotechnology

Link

https://www.jmbfs.org/wp-content/uploads/2015/02/Musilova.pdf

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato;Potato Research;2024-05-14

2. Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato;2023-09-20

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