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In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes
https://hdl.handle.net/10568/57069
Citation:
Burgos, G.; Munoa, L.; Sosa, P.; Bonierbale, M.; Felde, T. zum; Diaz, C. 2013. In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes. Plant Foods for Human Nutrition. 68:385–390.
2015-03-11
SWEETPOTATOES
journal_article
Biogeographic implications of the striking discovery of a 4,000 kilometer disjunct population of the wild potato Solanum morelliforme in South America
Prevalence of six viruses in potato seed tubers produced in informal seed system in the North West Region of Cameroon
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