Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking
Author:
Affiliation:
1. Intersnack Adria d.o.o. Hercegovac Croatia
2. Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15712
Reference59 articles.
1. Phenolic Compounds in the Potato and Its Byproducts: An Overview
2. Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple
3. Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
4. Modification of the Health-Promoting Value of Potato Tubers Field Grown under Drought Stress: Emphasis on Dietary Antioxidant and Glycoalkaloid Contents in Five Native Andean Cultivars (Solanum tuberosum L.)
5. Acrylamide in Processed Potato Products
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