"Effect of Cooking and Reconstitution Methods on the Loss of Bioactive Compounds in Pigmented and Unpigmented Potatoes"
written by Mohammed Z. Alam, Gefu Wang-Pruski, Mark Hodges, Garry R. Hawkins, Martin Dino Kubik, Sherry A. E. Fillmore,
published by Food and Nutrition Sciences, Vol.8 No.1, 2017
has been cited by the following article(s):