Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions-Reference-Cited by-同舟云学术

Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions

Author:

Akrimi Rawaa¹,Hajlaoui Hichem²,Rizzo Valeria³^ORCID,Muratore Giuseppe³,Mhamdi Mahmoud⁴

Affiliation:

1. Higher Institute of Biotechnology of Monastir Monastir Tunisia

2. Regional Center of Agricultural Research Sidi Bouzid Tunisia

3. Di3A – Department of Agriculture, Food and EnvironmentUniversity of Catania Catania Italy

4. Higher Institute of Agronomy of Chott Mariem Chott Mariem Tunisia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference48 articles.

2. Food and Agriculture Organization of the United Nations. FAOSTAT: Rome. Available:http://www.fao.org/faostat/en/#data/QC(2020).

3. Effect of cooking and reconstitution methods on the loss of bioactive compounds in pigmented and unpigmented potatoes;Alam MZ;Food Nutr Sci,2017

Cited by 5 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