(Q115785097)

English

The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

scientific article published on 27 October 2013

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scholarly article

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The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.) (English)

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

object named as

Solanum tuberosum

2 references

based on heuristic

inferred from title

(2R,3R,4S,5R,6S)-2-[[(2R,3S,4S,5R,6S)-6-[5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)chromenylium-3-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methoxy]-6-methyloxane-3,4,5-triol

1 reference

(2S,3R,4S,5S,6R)-2-methyl-6-[[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-[7-hydroxy-2-(4-hydroxyphenyl)-5-[(2S,3S,4S,5S,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromenylium-3-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol

1 reference

YJBRZIKOXLESQY-PWXSKXFRSA-O

1 reference

(2R,3R,4S,5R,6R)-2-[[(2R,3S,4R,5R,6S)-6-[2-(3,4-dihydroxy-5-methoxyphenyl)-7-hydroxy-5-[(2S,3S,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromenylium-3-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methoxy]-6-methyloxane-3,4,5-triol

1 reference

(2R,3R,4S,5R,6R)-2-[[(2R,3S,4R,5R,6S)-6-[2-(3,4-dihydroxy-5-methoxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methoxy]-6-methyloxane-3,4,5-triol

1 reference

(2R,3R,4S,5R,6S)-2-[[(2R,3S,4S,5R,6S)-6-[5,7-dihydroxy-2-(4-hydroxyphenyl)chromenylium-3-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methoxy]-6-methyloxane-3,4,5-triol

1 reference

(2S,3R,4S,5S,6R)-2-methyl-6-[[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-[7-hydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-5-[(2S,3S,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromenylium-3-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol

1 reference

author name string

Agnieszka Kita

1

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

Anna Bąkowska-Barczak

2

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

Karel Hamouz

3

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

Klaudia Kułakowska

4

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

Grażyna Lisińska

5

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

publication date

27 October 2013

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

Journal of Food Composition and Analysis

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

32

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

2

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

169-175

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

Identifiers

10.1016/J.JFCA.2013.09.006

1 reference

http://api.crossref.org/works/10.1016%2Fj.jfca.2013.09.006

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