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Impact of cultivar, growth temperature and developmental stage on phenolic compounds and ascorbic acid in purple and yellow potato tubers.
Gutiérrez-Quequezana, Liz; Vuorinen, Anssi L; Kallio, Heikki; Yang, Baoru.
Affiliation
  • Gutiérrez-Quequezana L; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: laguqu@utu.fi.
  • Vuorinen AL; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: anssi.vuorinen@utu.fi.
  • Kallio H; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: heikki.kallio@utu.fi.
  • Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: baoru.yang@utu.fi.
Food Chem ; 326: 126966, 2020 Oct 01.
Article in En | MEDLINE | ID: mdl-32416419
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Ascorbic Acid / Solanum tuberosum / Plant Tubers Language: En Journal: Food Chem Year: 2020 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Ascorbic Acid / Solanum tuberosum / Plant Tubers Language: En Journal: Food Chem Year: 2020 Document type: Article Country of publication: