Analysis of phytate in raw and cooked potatoes

Journal of Food Composition and Analysis

Volumn 17, Issue 2, 2004, Pages 217-226

  Phillippy, Brian Q ^a   Lin, Mengshi ^b   Rasco, Barbara ^b  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Inositol hexakisphosphate; Phytate; Potatoes; Solanum tuberosum

Indexed keywords

INOSITOL PENTAKISPHOSPHATE; PHYTATE;

ARTICLE; CONCENTRATION RESPONSE; COOKING; DEHYDRATION; DRY WEIGHT; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD INTAKE; MICROWAVE RADIATION; PHYTOCHEMISTRY; POTATO; PROTEIN CONTENT; STATISTICAL SIGNIFICANCE; TEMPERATURE DEPENDENCE; UNITED STATES; VARIETAS;

SOLANUM; SOLANUM TUBEROSUM;

EID: 1842734604     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2003.08.001     Document Type: Article

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