KUMAR, Devendra; CHALKOO, S.; SINGH, B P; MINHAS, J S. HEAT TOLERANT VARIETY KUFRI SURYA HAS HIGHER ANTI-OXIDANT CONTENT IN TUBERS EXPOSED TO HIGH TEMPERATURE. Potato Journal, Himachal Pradesh, India, v. 34, n. 1 - 2, 2013. Disponível em: https://epubs.icar.org.in/index.php/PotatoJ/article/view/33081. Acesso em: 11 jun. 2026.