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Journal: Foods, 2021
Volume: 10
Number: 1849
1849
Article: The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties
Authors: by Mansor Hamed, David G. Holm, Michael Bartolo, Pinky Raigond, Vidyasagar Sathuvalli and Sastry S. Jayanty
Link: https://www.mdpi.com/2304-8158/10/8/1849

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