J. Mauricio PeñarrietaTrinidad G SallucaLeslie TejedaJuan AlvaradoBjörn Bergenståhl2026-03-222026-03-22201010.1016/j.jfca.2010.10.006https://doi.org/10.1016/j.jfca.2010.10.006https://andeanlibrary.org/handle/123456789/44894Citaciones: 39enTroloxGallic acidABTSChemistryChlorogenic acidFood scienceAntioxidantProtocatechuic acidAntioxidant capacityBotanyChanges in phenolic antioxidants during chuño production (traditional Andean freeze and sun-dried potato)article