Phenolic acids in potatoes, vegetables, and some of their products
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
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2. Desirable versus harmful levels of intake of flavonoids and phenolic acids;Breinholt,1999
3. Review chlorogenic acids and other cinnamates—nature, occurrence and dietary burden;Clifford;Journal of the Science of Food and Agriculture,1999
4. Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry;Dao;Journal of the Agricultural and Food Chemistry,1992
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