Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleDiscolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content.AuthorsRytel, Elżbieta; Nemś, Agnieszka; Pęksa, Anna; Kita, Agnieszka; Miedzianka, Joanna; Tajner‐Czopek, Agnieszka; Kucharska, Alicja Zofia; Sokół‐Łętowska, Anna; Hamouz, KarelPublicationInternational Journal of Food Science & Technology, 2019, Vol 54, Issue 1, p92ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.13909