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The effects of boiled cooking on red and purple flesh potatoes: evaluation of anthocyanins and phenolic acid content.
The effects of boiled cooking on red and purple flesh potatoes: evaluation of anthocyanins and phenolic acid content.
2012
Maria Bellumori
Marzia Innocenti
Francesca Ieri
Lorenzo Cerretani
M. Mezzetti
Nadia Mulinacci
Keywords:
Food science
Phenolic acid
Horticulture
Flesh
Chemistry
Correction
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