GRUDZIŃSKA, M. BIOACTIVE COMPOUNDS IN YELLOW, LIGHT YELLOW, AND CREAM-COLOURED POTATO TUBERS AFTER SHORT-TERM STORAGE AND BOILING. Italian Journal of Food Science, Singapore, v. 32, n. 4, 2020. DOI: 10.14674/IJFS.1744. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1744. Acesso em: 21 apr. 2026.