Enhanced coloration reveals high antioxidant potential in new sweetpotato cultivars

Journal of the Science of Food and Agriculture

Volumn 83, Issue 10, 2003, Pages 1076-1082

  Philpott, Martin ^a   Gould, Kevin S ^b   Markham, Kenneth R ^c   Lewthwaite, Steve L ^d   Ferguson, Lynnette R ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c CALLAGHAN INNOVATION   (New Zealand)

^d THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Anthocyanin; Antioxidant; Hydroxycinnamic acid; Ipomoea batatas; Kumara; Sweetpotato

Indexed keywords

ANTIOXIDANT;

IPOMOEA BATATAS;

EID: 0043130607     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1504     Document Type: Article

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