Journal ArticleOPEN ACCESS

Sensory Evaluation of Pigmented Flesh Potatoes ( Solanum tuberosum L.)

  • Kaspar K
  • Park J
  • R. Brown C
  • et al.
Food and Nutrition Sciences (2013) 04(01) 77-81
DOI: 10.4236/fns.2013.41011
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Abstract

… ), cut into 6 mm thick slices, and steam blanched for 8 min at 133C. The … in triplicate for total antioxidant activity, phenolic acid, … concentration, including total phenolics, anthocyanins and …

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APA

Kaspar, K. L., Park, J. S., R. Brown, C., Weller, K., Ross, C. F., Mathison, B. D., & Chew, B. P. (2013). Sensory Evaluation of Pigmented Flesh Potatoes ( Solanum tuberosum L.). Food and Nutrition Sciences, 04(01), 77–81. https://doi.org/10.4236/fns.2013.41011

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