1. Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means. (15th April 2015) Authors: Lemos, M. Adília; Aliyu, Maryam M.; Hungerford, Graham Journal: Food chemistry Issue: Volume 173(2015) Page Start: 462 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗