Variability of Phytonutrient Content of Potato in Relation to Growing Location and Cooking Method
By Charles R. Brown, R. Durst, R. Wrolstad, W. Jong. Potato Research, 2008
83 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics, Plant Science
View Paper: https://www.semanticscholar.org/paper/d5109dedeef324f04a881e8614663183e21e9a5d
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Citations in the corpus
- Beneficial phytochemicals in potato — a review (2013, background): “Total anthocyanins content and hydrogen oxygen radical absorbance capacity (HORAC) in chips and French fries were significantly lower than that in raw potatoes (Brown et al., 2008).”
- Nutrients, bioactive non-nutrients and anti-nutrients in potatoes (2009, unknown): “References: (1) Jiménez et al. (2009), (2) Tudela et al.”