The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.) (Q115785097)
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scientific article published on 27 October 2013
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English | The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.) |
scientific article published on 27 October 2013 |
Statements
The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.) (English)
Solanum tuberosum
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Agnieszka Kita
Anna Bąkowska-Barczak
Karel Hamouz
Klaudia Kułakowska
Grażyna Lisińska
27 October 2013