Phenolic composition and antioxidant capacity of a novel variety of purple potato



Clark, J and Tsang, Catherine and Clapham, Michael (2010) Phenolic composition and antioxidant capacity of a novel variety of purple potato. In: Proceedings of the Nutrition Society. OC123. Nutrition Society.

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Item Type: Book Section
Divisions: School of Health Sciences > Dietetics, Nutrition and Biological Sciences
Date Deposited: 20 Sep 2010 10:37
Last Modified: 20 Sep 2010 10:37
URI: http://eresearch.qmu.ac.uk/id/eprint/1710

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