Antioxidant Compounds and Antioxidant Activity in “Early Potatoes”-Reference-Cited by-同舟云学术

Antioxidant Compounds and Antioxidant Activity in “Early Potatoes”

Published:2008-05-14 Issue:11 Volume:56 Page:4154-4163
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Leo Lucia¹,Leone Antonella¹,Longo Cristiano¹,Lombardi Domenico Antonio¹,Raimo Francesco¹,Zacheo Giuseppe¹

Affiliation:

1. Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Via Monteroni, 73100 Lecce, Italy, and Consiglio per la Ricerca e la sperimentazione in Agricoltura, Istituto Sperimentale per i Tabacchi, Via P. Vitello, 84018 Scafati (SA), Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf073322w

Reference45 articles.

1. Chemometric Studies of Chemical Compounds in Five Cultivars of Potatoes from Tenerife

2. Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

3. Antioxidants in potato

4. Determination of anthocyanins, flavonoids and phenolic acids in potatoes. II: Wild, tuberousSolanum species

5. Rapid Screening of Ascorbic Acid, Glycoalkaloids, and Phenolics in Potato Using High-Performance Liquid Chromatography

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