PDF a Article Sgherri, C. | Micaelli, F. | Andreoni, N. | Baldanzi, M. | Ranieri, A. Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte 2016 - Pisa University Press Is part of Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 60, 4, 2016 Permissions Download Copy/paste Printing Download | Copy/paste | Printing EUR 12.50 VAT Excluded Purchase