Work

The quality of protein of coloured fleshed potatoes

Year: 2013

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2013.05.125

Authors: A. Pęksa, A. Kita, K. Kułakowska, M. Aniołowska, K. Hamouz, A. Nemś

Institutions: Wrocław University of Environmental and Life Sciences, Czech University of Life Sciences Prague

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2018287657

FWCI: 5.954

Cites: 31

Cited by: 52

Related to: 10