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High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices.
Tsikrika, Konstantina; Muldoon, Aine; O'Brien, Nora M; Rai, Dilip K.
Afiliação
  • Tsikrika K; Teagasc Food Research Centre Ashtown, Department of Food BioSciences, D15 DY05 Dublin, Ireland.
  • Muldoon A; School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland.
  • O'Brien NM; School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland.
  • Rai DK; Teagasc Food Research Centre Ashtown, Department of Food BioSciences, D15 DY05 Dublin, Ireland.
Foods ; 10(10)2021 Oct 13.
Article em En | MEDLINE | ID: mdl-34681473
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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article