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Hydroxycinnamoyl conjugates in potato tubers : diversity and reactivity upon processing
C.E. Narváez-Cuenca
Food Chemistry
VLAG
Research output
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Thesis
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internal PhD, WU
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Dive into the research topics of 'Hydroxycinnamoyl conjugates in potato tubers : diversity and reactivity upon processing'. Together they form a unique fingerprint.
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Food Science
Antibrowning Agent
100%
Polyphenol
66%
Electrospray Ionization
33%
Ultra High Performance Liquid Chromatography
33%
Phenolic Acids
33%
Food Ingredient
33%
Potato Protein
33%
Caffeic Acid
33%
Chlorogenic Acid
33%