chlorogenic acid content and antioxidant properties of potato tubers as related to nitrogen fertilisation
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.28.1999.2.7
Reference38 articles.
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2. The antioxidant activity of vegetable extracts. I. Flavone aglycones.;D. Pratt;J. Fd Sci.,1964
3. After cooking blackening in potatoes.;J. Hughes;J. Sci. Fd Agric,1962
4. Glutathione in foods listed in the National Cancer Intitute's health habits and history food frequency questionnaire.;D. Jones;Nutr. Cancer,1992
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