Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffect of temperature and PH value on the stability of bioactive compounds and antioxidative activity of juice from colour‐fleshed potatoes.AuthorsRytel, Elżbieta; Tajner‐Czopek, Agnieszka; Kita, Agnieszka; Sokół‐Łętowska, Anna; Kucharska, Alicja Z.; Wojciechowski, WiesławPublicationInternational Journal of Food Science & Technology, 2020, Vol 55, Issue 6, p2335ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.14374