Changes in phenolic antioxidants during chuño production (traditional Andean freeze and sun-dried potato)

Journal of Food Composition and Analysis

Volumn 24, Issue 4-5, 2011, Pages 580-587

  Peñarrieta, J Mauricio ^a,b   Salluca, Trinidad ^a,b   Tejeda, Leslie ^a,b   Alvarado, J Antonio ^a   Bergenståhl, Björn ^b  

^a UNIVERSIDAD MAYOR DE SAN ANDRÉS   (Bolivia)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Antioxidant capacity; Bolivia; Chu o; Food composition; Phenolic compounds

Indexed keywords

SOLANUM; SOLANUM TUBEROSUM;

EID: 79958288054     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.10.006     Document Type: Article

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