Article Versions Notes

Ercoli S, Parada J, Bustamante L, Hermosín-Gutiérrez I, Contreras B, Cornejo P, Ruiz A. Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile. Molecules. 2021; 26(2):314. https://doi.org/10.3390/molecules26020314

Ercoli, Stefano, José Parada, Luis Bustamante, Isidro Hermosín-Gutiérrez, Boris Contreras, Pablo Cornejo, and Antonieta Ruiz. 2021. "Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile" Molecules 26, no. 2: 314. https://doi.org/10.3390/molecules26020314

Ercoli, S., Parada, J., Bustamante, L., Hermosín-Gutiérrez, I., Contreras, B., Cornejo, P., & Ruiz, A. (2021). Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile. Molecules, 26(2), 314. https://doi.org/10.3390/molecules26020314