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Page 1
The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage.
Molecules. 2021 Mar 2;26(5):1322. doi: 10.3390/molecules26051322.
Molecules. 2021.
PMID: 33801283
Free PMC article.
Anthocyanin and antioxidant activity of snacks with coloured potato.
Nemś A, Pęksa A, Kucharska AZ, Sokół-Łętowska A, Kita A, Drożdż W, Hamouz K.
Nemś A, et al. Among authors: peksa a.
Food Chem. 2015 Apr 1;172:175-82. doi: 10.1016/j.foodchem.2014.09.033. Epub 2014 Sep 16.
Food Chem. 2015.
PMID: 25442540
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Amino acid composition of flesh-coloured potatoes as affected by storage conditions.
Pęksa A, Miedzianka J, Nemś A.
Pęksa A, et al.
Food Chem. 2018 Nov 15;266:335-342. doi: 10.1016/j.foodchem.2018.06.026. Epub 2018 Jun 7.
Food Chem. 2018.
PMID: 30381195
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Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties.
Miedzianka J, Pęksa A, Nemś A, Drzymała K, Zambrowicz A, Kowalczewski P.
Miedzianka J, et al. Among authors: peksa a.
J Environ Sci Health B. 2020;55(1):42-51. doi: 10.1080/03601234.2019.1657764. Epub 2019 Aug 27.
J Environ Sci Health B. 2020.
PMID: 31453739
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