Effects of Domestic Cooking Methods on Phenol Contents and Antioxidant Activity in Purple-Fleshed Potatoes
WANG Yaohong, WANG Lei, ZHAO Peng, ZHANG Chao, YANG Le, YAN Xiaoyang, WANG Dongdong, CHEN Qin
FOOD SCIENCE . 2017, (7): 115 -121 .  DOI: 10.7506/spkx1002-6630-201707019