Application of vibrational and fluorescence spectroscopy to the compositional analysis of colored-flesh potatoes.

Pielorz, Sonia; Kita, Agnieszka; Rytel, Elzbieta; Szostak, Roman; Mazurek, Sylwester

Pielorz, Sonia; Kita, Agnieszka; Rytel, Elzbieta; Szostak, Roman; Mazurek, Sylwester.

Afiliación

Pielorz S; Department of Chemistry, University of Wroclaw, Wroclaw, Poland.
Kita A; Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland.
Rytel E; Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland.
Szostak R; Department of Chemistry, University of Wroclaw, Wroclaw, Poland.
Mazurek S; Department of Chemistry, University of Wroclaw, Wroclaw, Poland.

J Sci Food Agric ; 104(3): 1399-1407, 2024 Feb.

Article en En | MEDLINE | ID: mdl-37782467

Asunto(s)

Solanum tuberosum; Solanum tuberosum/química; Espectrometría de Fluorescencia; Antioxidantes; Polifenoles/análisis; Análisis de los Mínimos Cuadrados; Espectroscopía Infrarroja por Transformada de Fourier

Palabras clave

antioxidant activity; colored-flesh potatoes; fluorescence spectroscopy; multivariate analysis; nutrients; polyphenols; quantitative analysis; vibrational spectroscopy

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Solanum tuberosum Tipo de estudio: Guideline Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Reino Unido

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