Order Article Reprints

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

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

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