Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips
彩肉薯片中酚类化合物的稳定性、抗氧化活性及颜色参数
期刊:Molecules
影响因子:4.2
doi:10.3390/molecules28166047
Catalina Bravo, Fabiola Peña, Javiera Nahuelcura, Catalina Vidal, Felipe González, Felipe Jiménez-Aspee, Luis Bustamante, Boris Contreras, Antonieta Ruiz
