Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato. [electronic resource]

By: Contributor(s): Publication details: Foods (Basel, Switzerland) Mar 2018ISSN:
  • 2304-8158
Online resources: In: Foods (Basel, Switzerland) vol. 7
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Publication Type: Journal Article

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