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Journal: Molecules, 2021
Volume: 26
Number: 314
314
Article: Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile
Authors: by Stefano Ercoli, José Parada, Luis Bustamante, Isidro Hermosín-Gutiérrez, Boris Contreras, Pablo Cornejo and Antonieta Ruiz
Link: https://www.mdpi.com/1420-3049/26/2/314

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