The Effect of High Pressure Processing on Antioxidant Activity of Irish Potato Cultivars †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. HPP Treatment
2.3. Extraction of Antioxidants
2.4. Determination of Antioxidant Activity (AOA)
2.5. Statistical Analysis
3. Results and Discussion
Effects of HPP on Antioxidant Activity (AOA) of Potatoes
4. Conclusions
Funding
Acknowledgments
Conflicts of Interest
References
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© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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Tsikrika, K.; K. Rai, D. The Effect of High Pressure Processing on Antioxidant Activity of Irish Potato Cultivars. Proceedings 2019, 11, 9. https://doi.org/10.3390/proceedings2019011009
Tsikrika K, K. Rai D. The Effect of High Pressure Processing on Antioxidant Activity of Irish Potato Cultivars. Proceedings. 2019; 11(1):9. https://doi.org/10.3390/proceedings2019011009
Chicago/Turabian StyleTsikrika, Konstantina, and Dilip K. Rai. 2019. "The Effect of High Pressure Processing on Antioxidant Activity of Irish Potato Cultivars" Proceedings 11, no. 1: 9. https://doi.org/10.3390/proceedings2019011009