Effect of Cooking Methods on Bioactivity of Polyphenols in Purple Potatoes
Purple-fleshed potato (<i>Solanum tuberosum</i> L.) is a good dietary source of anthocyanins, flavonols, and polyphenolic acids, mostly chlorogenic acid. The objective of this study was to examine the impacts of cooking methods including boiling, steaming, and the newly developed vacuum-...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2021-07-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |