The impact of cooking procedures on antioxidant capacity of potatoes

Journal of Food and Nutrition Research

Volumn 48, Issue 4, 2009, Pages 171-177

  Ševčĺk, Rudolf ^a   Kondrashov, Alexey ^b   Kvasnička, Frantlšek ^a   Vacek, Josef ^c   Hamouz, Karel ^d   Jirušková, Michaela ^a   Voldřich, Michal ^a   Čĺžková, Helena ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b CHARLES UNIVERSITY   (Czech Republic)

^c Potato Research Institute   (Czech Republic)

^d CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

ABTS; Antioxidant capacity; DPPH; Polyphenols; Potato

Indexed keywords

SOLANUM TUBEROSUM;

EID: 74549168264     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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