Effect of Storage Temperature on Vitamin C, Total Phenolics, UPLC Phenolic Acid Profile and Antioxidant Capacity of Eleven Potato ( Solanum tuberosum ) Varieties-Reference-Cited by-同舟云学术

Effect of Storage Temperature on Vitamin C, Total Phenolics, UPLC Phenolic Acid Profile and Antioxidant Capacity of Eleven Potato ( Solanum tuberosum ) Varieties

Published:2017-03 Issue:2 Volume:3 Page:73-89
ISSN:2468-0141
Container-title:Horticultural Plant Journal
language:en
Short-container-title:Horticultural Plant Journal

Author:

Yamdeu Galani Joseph Hubert,Mankad Pooja M.,Shah Avadh K.,Patel Nilesh J.,Acharya Rajeshkumar R.,Talati Jayant G.

Funder

Indian Council of Agricultural Research

Publisher

Elsevier BV

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Renewable Energy, Sustainability and the Environment,Ecology,Ecology, Evolution, Behavior and Systematics

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5. Cooking methods and storage treatments of potato: effects on carotenoids, antioxidant activity, and phenolics;Blessington;Am J Potato Res,2010

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