Open AccessEffect of Boiling on the Nutritional Value, Phytochemical Contents, and Antioxidant Activity of Commonly Consumed Potato (Solanum tuberosum L.) Varieties in Bangladesh
Author(s) -
Umme Salma,
Hussain Md. Shahjalal,
Tanvir Ahmmed,
Md. Mesbah Uddin Ansary,
Md. Ibrahim Khalil,
Nurul Karim
Publication year - 2020
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-8-8-1
Subject(s) - solanum tuberosum , phytochemical , antioxidant , food science , biology , horticulture , traditional medicine , microbiology and biotechnology , botany , medicine , biochemistry