Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions.

Bibliographic Details
Main Authors:	Xu, J., Su, X., Lim, S., Griffin, J., Carey, E.E., Katz, B., Tomich, J., Wang, W.
Format:	Journal Article
Language:	Inglés
Published:	2013
Subjects:	sweet potatoes anthocyanins cooking methods
Online Access:	https://hdl.handle.net/10568/57081

Description
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