Cite
HARVARD Citation
Ruiz, A. et al. (2018). Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes. Food chemistry. pp. 577-584. [Online].
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Ruiz, A. et al. (2018). Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes. Food chemistry. pp. 577-584. [Online].