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Lachman et al., 2013. Food Chem., 138 (2-3): 1189-1197

Document reference 
Lachman, J.; Hamouz, K.; Musilová, J.; Hejtmánková, K.; Kotíková, Z.; Pazderů, K.; Domkářová, J.; Pivec, V.; Cimr, J., 2013. Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. Food Chem., 138 (2-3): 1189-1197
Citation key 
Lachman et al., 2013