Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions.
| Autores principales: | , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
2013
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/57081 |
| _version_ | 1855517948014231552 |
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| author | Xu, J. Su, X. Lim, S. Griffin, J. Carey, E.E. Katz, B. Tomich, J. Wang, W. |
| author_browse | Carey, E.E. Griffin, J. Katz, B. Lim, S. Su, X. Tomich, J. Wang, W. Xu, J. |
| author_facet | Xu, J. Su, X. Lim, S. Griffin, J. Carey, E.E. Katz, B. Tomich, J. Wang, W. |
| author_sort | Xu, J. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Journal Article |
| id | CGSpace57081 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2013 |
| publishDateRange | 2013 |
| publishDateSort | 2013 |
| record_format | dspace |
| spelling | CGSpace570812016-09-09T17:57:48Z Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. Xu, J. Su, X. Lim, S. Griffin, J. Carey, E.E. Katz, B. Tomich, J. Wang, W. sweet potatoes anthocyanins cooking methods 2013 2015-03-11T12:08:40Z 2015-03-11T12:08:40Z Journal Article https://hdl.handle.net/10568/57081 en Limited Access Xu, J.; Su, X.; Lim, S.; Griffin, J.; Carey, E.; Katz, B.; Tomich, J.; Wang, W. 2013. Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. FASEB Journal. 27:636.23. |
| spellingShingle | sweet potatoes anthocyanins cooking methods Xu, J. Su, X. Lim, S. Griffin, J. Carey, E.E. Katz, B. Tomich, J. Wang, W. Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. |
| title | Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. |
| title_full | Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. |
| title_fullStr | Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. |
| title_full_unstemmed | Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. |
| title_short | Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. |
| title_sort | identification of anthocyanins in purple fleshed sweetpotato and stability during various cooking conditions |
| topic | sweet potatoes anthocyanins cooking methods |
| url | https://hdl.handle.net/10568/57081 |
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