What is it about?
We measure the phenolic compounds in potato in cooked tubers
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Perspectives
This study contribute to know the genetic resources and to have fundamental information to be used in breeding programs and to contribute with nutritional aspects in coherence with an agriculture responsable with nutrition
Prof. Teresa T Mosquera
Universidad Nacional de Colombia
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This page is a summary of: Hydroxycinnamic acids in cooked potato tubers fromSolanum tuberosumgroup Phureja, Food Science & Nutrition, July 2016, Wiley,
DOI: 10.1002/fsn3.403.
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