Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes
• Domestic cooking methods on phytochemicals and antioxidant activity were systemic evaluated. • Stir-frying and air frying on phytochemicals and antioxidant were first studied. • Antioxidant activity was well accordance with total phenolic while showed least accordance with vitamin C.
Gespeichert in:
| Autor*in: |
Tian, Jinhu [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Schlagwörter: |
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| Umfang: |
7 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:197 ; year:2016 ; day:15 ; month:04 ; pages:1264-1270 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2015.11.049 |
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