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Journal: Antioxidants, 2023
Volume: 12
Number: 311

Article: Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh
Authors: by Agnieszka Tajner-Czopek, Elżbieta Rytel, Agnieszka Kita, Anna Sokół-Łętowska and Alicja Z. Kucharska
Link: https://www.mdpi.com/2076-3921/12/2/311

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