Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation.
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DOI: 10.1016/j.foodchem.2016.08.126
Abstract: Reported content and process stability of phenolics in potato products is inconsistent. Changes in phenolic content of select varieties through fresh and industrial preparation/reconstitution were assessed. Total chlorogenic acids (CQAs) ranged from 43 to 953mg/100g… read more here.
Keywords: processing; phenolic content; industrial processing; potato ... See more keywords