Hydroxycinnamoyl conjugates in potato tubers : diversity and reactivity upon processing

Doctoral thesis English OPEN
Narváez-Cuenca, C.E.;
(2013)
  • Publisher: s.n.
  • Subject: aardappelen | coumaric acids | potatoes | bruinkleuring | Chemie van voedselcomponenten | cumarinezuren | sodium sulfite | natriumsulfiet | browning | Chemistry of Food Components

<p> Despite the large amount of reports on the content of the hydroxycinnamic acid (HCA) caffeic acid and its conjugates (HCAcs; chlorogenic acid (ChA, 5-<em>O</em>-caffeoyl quinic acid), <em>crypto</em>-ChA (4-<em>O</em>-caffeoyl quinic acid) and <em>neo</em>-ChA (3-<e... View more
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