Phenolic constituents levels in cv. Agria potato under microwave processing

LWT

Volumn 41, Issue 10, 2008, Pages 1919-1926

  Barba, Anna Angela ^a   Calabretti, Antonella ^a   d'Amore, Matteo ^a   Piccinelli, Anna Lisa ^a   Rastrelli, Luca ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Food analysis; HPLC DAD; Microwave cooking; Phenolic compounds; Solanum tuberosum

Indexed keywords

COOKING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE HEATING; MICROWAVES; PHENOLS;

CHLOROGENIC ACIDS; DIODE ARRAY DETECTION; FOOD ANALYSIS; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC-DIODE-ARRAY DETECTION; MICROWAVE COOKING; PERFORMANCE; PHENOLIC COMPOUNDS; PHENOLICS; POWER INPUT; SOLANUM TUBEROSUM;

AMINO ACIDS;

AGRIA; SOLANUM; SOLANUM TUBEROSUM;

EID: 50449085543     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.02.004     Document Type: Article

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