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Impact of cultivar, growth temperature and developmental stage on phenolic compounds and ascorbic acid in purple and yellow potato tubers.
Food Chem. 2020 Oct 1;326:126966. doi: 10.1016/j.foodchem.2020.126966. Epub 2020 May 4.
Food Chem. 2020.
PMID: 32416419
Improved analysis of anthocyanins and vitamin C in blue-purple potato cultivars.
Gutiérrez-Quequezana L, Vuorinen AL, Kallio H, Yang B.
Gutiérrez-Quequezana L, et al.
Food Chem. 2018 Mar 1;242:217-224. doi: 10.1016/j.foodchem.2017.09.002. Epub 2017 Sep 9.
Food Chem. 2018.
PMID: 29037681
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Profiling beneficial phytochemicals in a potato somatic hybrid for tuber peels processing: phenolic acids and anthocyanins composition.
Ben Jeddou K, Kammoun M, Hellström J, Gutiérrez-Quequezana L, Rokka VM, Gargouri-Bouzid R, Ellouze-Chaabouni S, Nouri-Ellouz O.
Ben Jeddou K, et al. Among authors: gutierrez quequezana l.
Food Sci Nutr. 2021 Jan 11;9(3):1388-1398. doi: 10.1002/fsn3.2100. eCollection 2021 Mar.
Food Sci Nutr. 2021.
PMID: 33747453
Free PMC article.
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