Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China

Food Science and Human Wellness

Volumn 4, Issue 3, 2015, Pages 123-132

  Tang, Yayuan ^a   Cai, Weixi ^a   Xu, Baojun ^a  

^a BNU HKBU UNITED INTERNATIONAL COLLEGE   (China)

Author keywords

Antioxidant capacities; Carotenoids; Phenolics; Processing; Sweet potato

Indexed keywords

EID: 85068970239     PISSN: None     EISSN: 22134530     Source Type: Journal    
DOI: 10.1016/j.fshw.2015.07.003     Document Type: Article

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