PDF a Artículo 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 Forma parte de Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 60, 4, 2016 Opciones de uso Download Copia/pega Impresión Download | Copia/pega | Impresión EUR 12,50 IVA excluido Comprar