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Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings by Esam Emragi, Sastry S. Jayanty
Published 2021-07-01
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The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties by Mansor Hamed, David G. Holm, Michael Bartolo, Pinky Raigond, Vidyasagar Sathuvalli, Sastry S. Jayanty
Published 2021-08-01
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