Bravo, C.; Peña, F.; Nahuelcura, J.; Vidal, C.; González, F.; Jiménez-Aspee, F.; Bustamante, L.; Contreras, B.; Ruiz, A.
Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips. Molecules 2023, 28, 6047.
https://doi.org/10.3390/molecules28166047
AMA Style
Bravo C, Peña F, Nahuelcura J, Vidal C, González F, Jiménez-Aspee F, Bustamante L, Contreras B, Ruiz A.
Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips. Molecules. 2023; 28(16):6047.
https://doi.org/10.3390/molecules28166047
Chicago/Turabian Style
Bravo, Catalina, Fabiola Peña, Javiera Nahuelcura, Catalina Vidal, Felipe González, Felipe Jiménez-Aspee, Luis Bustamante, Boris Contreras, and Antonieta Ruiz.
2023. "Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips" Molecules 28, no. 16: 6047.
https://doi.org/10.3390/molecules28166047
APA Style
Bravo, C., Peña, F., Nahuelcura, J., Vidal, C., González, F., Jiménez-Aspee, F., Bustamante, L., Contreras, B., & Ruiz, A.
(2023). Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips. Molecules, 28(16), 6047.
https://doi.org/10.3390/molecules28166047