The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2P-29
Conference information
Host: The Japan Society of Cookery Science
Poster Presentation
Effects of cooking procedures on the antioxidant activity of coloured potatoes
*Riko Katahira, William Mullen, Kazuya Hayashi, Seiji Tamiya, Kazuyuki Mori, Alan Crozier
Author information
Keywords:
coloured potatoes,
antioxidant activity,
anthocyanine,
chlorogenic acid,
cooking procedure
Details
