American Journal of Plant Sciences
Vol.7 No.1(2016), Paper ID 62904, 13
pages
DOI:10.4236/ajps.2016.71008
Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing
Reena Grittle Pinhero, Rong Tsao, Qiang Liu, James Alan Sullivan, Benoit Bizimungu, Rickey Y. Yada
Department of Food Science, University of Guelph, Guelph, Canada
Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, Canada
Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, Canada
Department of Plant Agriculture, University of Guelph, Guelph, Canada
Agriculture and Agri-Food Canada, Fredericton, Canada
Faculty of Land and Food Systems, University of British Columbia, Vancouver, Canada
Copyright © 2016 Reena Grittle Pinhero, Rong Tsao, Qiang Liu, James Alan Sullivan, Benoit Bizimungu, Rickey Y. Yada et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Pinhero, R. , Tsao, R. , Liu, Q. , Sullivan, J. , Bizimungu, B. and Y. Yada, R. (2016) Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing.
American Journal of Plant Sciences,
7, 69-81. doi:
10.4236/ajps.2016.71008.