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Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species
Food Phytochemistry Department. Instituto de la Grasa (CSIC). Campus Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, Km 1, E-41013 - Sevilla, Spain
Food Phytochemistry Department. Instituto de la Grasa (CSIC). Campus Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, Km 1, E-41013 - Sevilla, Spain