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Subjects crop yield Remove constraint crop yield: crop yield Subjects cooking quality Remove constraint cooking quality: cooking quality Subjects plant pigments Remove constraint plant pigments: plant pigments Subjects Solanum tuberosum Remove constraint Solanum tuberosum: Solanum tuberosum Subjects climatic factors Remove constraint climatic factors: climatic factors Subjects plant pigments Remove constraint plant pigments: plant pigments

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1. Variability of Phytonutrient Content of Potato in Relation to Growing Location and Cooking Method

Description:: Includes references
Author:: Brown, C. R. , Durst, R. W. , Wrolstad, R. , De Jong, W.
Subject:: Solanum tuberosum , high-yielding varieties , colored varieties , genotype , provenance , climatic factors , climatic zones , plant pigments , crop yield , potatoes , cooking , boiling , cooking quality , food nutrient losses , food analysis , chemical constituents of plants , phytochemicals , lutein , carotenoids , zeaxanthin , cyanin , antioxidants , antioxidant activity , free radicals , free radical scavengers , plant breeding
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2008