Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile

by Stefano Ercoli, José Parada, Luis Bustamante, Isidro Hermosín-Gutiérrez, Boris Contreras, Pablo Cornejo, Antonieta Ruiz
Published 2021-01-01