| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542688 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠We compared the nutritional composition of organic and conventional “early” potato tubers. ⺠We evaluated the sensory characteristics of organic and conventional tubers after cooking. ⺠Organic tubers had higher polyphenols amount than conventional tubers. ⺠Better sensory characteristics after frying were observed under organic farming. ⺠The choice of cultivar is a key aspect determining the overall quality of the organic tuber.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sara Lombardo, Gaetano Pandino, Giovanni Mauromicale,