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Burgos, G. ,  Munoa, L.P. ,  Sosa, P. ,  Bonierbale, Merideth W. ,  Felde, T. zum ,  Díaz, C. ,  [In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes.] ,  In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes.

Burgos, G. ,  Amoros, W. ,  Munoa, L.P. ,  Sosa, P. ,  Cayhualla, C. ,  Sánchez, C. ,  Díaz, C. ,  Bonierbale, Merideth W. ,  [Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling.] ,  Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling.

Burgos, G. ,  Munoa, L.P. ,  Sosa P, P. ,  Cayhualla, E. ,  Carpio, R. ,  Felde, T. zum ,  [Procedures for chemical analysis of potato and sweetpotato samples at CIP’s Quality and Nutrition Laboratory.] ,  Procedures for chemical analysis of potato and sweetpotato samples at CIP’s Quality and Nutrition Laboratory.

Burgos, G. ,  Munoa, L.P. ,  Sosa, P. ,  Felde, T. zum ,  Bonierbale, Merideth W. ,  Díaz, M. ,  [Bioaccesibilidad de carotenoides y antocianinas en papas cocidas.] ,  Bioaccesibilidad de carotenoides y antocianinas en papas cocidas.

Burgos, G. ,  Amoros, W. ,  Salas, E. ,  Munoa, L.P. ,  Sosa, P. ,  Díaz, C. ,  Bonierbale, Merideth W. ,  [Carotenoid concentrations of native Andean potatoes as affected by cooking.] ,  Carotenoid concentrations of native Andean potatoes as affected by cooking.