| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539500 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Polyphenol contents in potatoes are decreasing from peel via outer to inner flesh. ⺠Chlorogenic, neochlorogenic and cryptochlorogenic acid are the major polyphenols. ⺠Glycoalkaloid contents are below guideline limits.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hannah DeuÃer, Cédric Guignard, Lucien Hoffmann, Danièle Evers,