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Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)

机译：熟，无烧制的爱尔兰土豆（Solanum Tuberosum）的生物活性，抗氧化和抗糖尿病性能

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Kayode Olayele Karigidi; Babatunde Joseph Oso; Emmanuel Sina Akintimehin; Omolola Maria Odusola; Foluso Olutope Adetuyi;
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2. Antioxidant Activity, Total Phenolic and Total Flavonoid Content in Sixty Varieties of Potato (Solanum tuberosum L.) Grown in Ireland [J] . Valcarcel Jesus, Reilly Kim, Gaffney Michael, Potato Research . 2015,第3期

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4. Properties and Extraction of Crude Pectin Esterase from Potato(Solanum Tuberosum) [C] . Jing Li, Xiaowan Li, Shanshan Li International Conference on Advanced Material Research and Processing Technology . 2019

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5. Comparison of SNP and SSR Molecular Marker Systems in Sweetpotato (Ipomoea batatas Lam.) Germplasm Analysis and Quantitative Trait Loci Analysis of Anthocyanin Production in Potato (Solanum tuberosum subsp. tuberosum L.) Tubers [D] . ?Canal, Adam Malcolm 2020

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6. Antioxidant properties of potato tubers (Solanum tuberosum L.) as a consequence of genetic potential and growing conditions [O] . Anna Jadwiga Keutgen, Elżbieta Wszelaczyńska, Jarosław Pobereżny, 2012

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Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)

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