Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity-Reference-Cited by-同舟云学术

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Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

Published:2009-06 Issue:3 Volume:114 Page:836-843
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lachman Jaromír,Hamouz Karel,Šulc Miloslav,Orsák Matyáš,Pivec Vladimír,Hejtmánková Alena,Dvořák Petr,Čepl Jaroslav

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Comparison of periderm color and anthocyanins of four red potato cultivars;Andersen;American Journal of Potato Research,2002

2. Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients;Andre;Journal of Agricultural and Food Chemistry,2007

3. Antioxidants in potato;Brown;American Journal of Potato Research,2005

4. Anthocyanin, carotenoid content, and antioxidant values in native South American potato cultivars;Brown;Hortscience,2007

5. Variation of anthocyanin and carotenoid contents and associated antioxidant values in potato breeding lines;Brown;Journal of the American Society for Horticultural Science,2005

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