Changes in phenolic antioxidants during chuño production (traditional Andean freeze and sun-dried potato)

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dc.contributor.authorJ. Mauricio Peñarrieta
dc.contributor.authorTrinidad G Salluca
dc.contributor.authorLeslie Tejeda
dc.contributor.authorJuan Alvarado
dc.contributor.authorBjörn Bergenståhl
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:09:40Z
dc.date.available2026-03-22T14:09:40Z
dc.date.issued2010
dc.descriptionCitaciones: 39
dc.identifier.doi10.1016/j.jfca.2010.10.006
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2010.10.006
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/44894
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofJournal of Food Composition and Analysis
dc.sourceHigher University of San Andrés
dc.subjectTrolox
dc.subjectGallic acid
dc.subjectABTS
dc.subjectChemistry
dc.subjectChlorogenic acid
dc.subjectFood science
dc.subjectAntioxidant
dc.subjectProtocatechuic acid
dc.subjectAntioxidant capacity
dc.subjectBotany
dc.titleChanges in phenolic antioxidants during chuño production (traditional Andean freeze and sun-dried potato)
dc.typearticle

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