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Journal: Foods, 2022
Volume: 11
Number: 384
384
Article: Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food
Authors: by Vincenzo D’Amelia, Giorgia Sarais, Giacomo Fais, Debora Dessì, Vittoria Giannini, Raffaele Garramone, Domenico Carputo and Sara Melito
Link: https://www.mdpi.com/2304-8158/11/3/384

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