Cite
HARVARD Citation
Lemos, M. et al. (2015). Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means. Food chemistry. pp. 462-467. [Online].
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Lemos, M. et al. (2015). Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means. Food chemistry. pp. 462-467. [Online].