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Food & Function

Linking the chemistry and physics of food with health and nutrition


The glycemic index of pigmented potatoes is related to their polyphenol content

Corresponding authors
Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Canada
E-mail: dan.ramdath@agr.gc.ca
Fax: +1 226-217-8181
Tel: +1 226-217-8082
Food Funct., 2014,5, 909-915

DOI: 10.1039/C3FO60395D
Received 06 Sep 2013, Accepted 25 Jan 2014
First published online 10 Feb 2014
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