Rytel, E <br/><br/>
Content of polyphenols in coloured and yellow fleshed potatoes during dices processing.  [electronic resource] 

 -  Food chemistry  Oct 2014 
 - 224-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.04.002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hydroxybenzoates<br/>Plant Tubers--chemistry<br/>Polyphenols--chemistry<br/>Solanum tuberosum--chemistry