Autor:	Charles R. Brown, Bridget D Mathison, Kerrie L. Kaspar, Boon P. Chew, Jean Soon Park, Karen Weller, Carolyn F. Ross
Rok vydání:	2013
Předmět:	chemistry.chemical_classification biology chemistry Flesh Food science Cultivar Solanum tuberosum biology.organism_classification Carotenoid Aroma Flavor
Zdroj:	Food and Nutrition Sciences. :77-81
ISSN:	2157-9458 2157-944X
DOI:	10.4236/fns.2013.41011
Popis:	Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P P P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a61f7beedc8004055c9b3c0a91669abc https://doi.org/10.4236/fns.2013.41011 Zobrazit plný text záznamu