Antioxidant capacity and antioxidant content in roots of 4 sweetpotato varieties

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Rautenbach, Fanie ^a   Faber, Mieke ^b   Laurie, Sunette ^c   Laurie, Robert ^c  

^a CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

^b SOUTH AFRICAN MEDICAL RESEARCH COUNCIL   (South Africa)

^c AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Antioxidant capacity; Antioxidant content; Drought stress; Sweetpotato; Thermal processing

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CHLOROGENIC ACID; WATER;

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; METABOLISM; METHODOLOGY; PLANT ROOT; SWEET POTATO; PROCEDURES;

ANALYSIS OF VARIANCE; ANTIOXIDANTS; ASCORBIC ACID; BETA CAROTENE; CHLOROGENIC ACID; FOOD HANDLING; HOT TEMPERATURE; IPOMOEA BATATAS; PLANT ROOTS; WATER;

IPOMOEA BATATAS;

EID: 77956113178     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01631.x     Document Type: Article

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