In vitro biological activity and nutritional evaluation of purple potato (Solanum tuberosum L. var. Vitelotte)
Abstract This study aimed to produce functional flour from purple potatoes, which are relatively less known and have limited usage. Purple potatoes (Solanum tuberosum L. var. Vitelotte) and yellow potatoes (Solanum tuberosum L.) used in this study were cultivated in Türkiye. The purple potato flour...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-05-01
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| Series: | BMC Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13065-025-01484-4 |
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