Open AccessFood Composition of Raw and Boiled Potatoes
Author(s) -
Yong-Xie Jin,
So-Min Kim,
Se-Na Kim,
Haeng-Ran Kim,
Sang-Chion Kim,
Jinbong Hwang,
Youngmin Choi
Publication year - 2016
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2016.32.4.517
Subject(s) - cultivar , chemistry , potassium , food science , proximate , riboflavin , phosphorus , composition (language) , magnesium , sodium , horticulture , biology , linguistics , philosophy , organic chemistry
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom