D’Amelia, V.; Sarais, G.; Fais, G.; Dessì, D.; Giannini, V.; Garramone, R.; Carputo, D.; Melito, S.
Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food. Foods 2022, 11, 384.
https://doi.org/10.3390/foods11030384
AMA Style
D’Amelia V, Sarais G, Fais G, Dessì D, Giannini V, Garramone R, Carputo D, Melito S.
Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food. Foods. 2022; 11(3):384.
https://doi.org/10.3390/foods11030384
Chicago/Turabian Style
D’Amelia, Vincenzo, Giorgia Sarais, Giacomo Fais, Debora Dessì, Vittoria Giannini, Raffaele Garramone, Domenico Carputo, and Sara Melito.
2022. "Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food" Foods 11, no. 3: 384.
https://doi.org/10.3390/foods11030384
APA Style
D’Amelia, V., Sarais, G., Fais, G., Dessì, D., Giannini, V., Garramone, R., Carputo, D., & Melito, S.
(2022). Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food. Foods, 11(3), 384.
https://doi.org/10.3390/foods11030384