Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40
| Autores principales: | , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2015
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/66471 |
| _version_ | 1855514987198414848 |
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| author | Xu, J. Su, X. Lim, S. Griffin, J. Carey, E.E. Katz, B. Tomich, J. Smith, J.S. Wang, W. |
| author_browse | Carey, E.E. Griffin, J. Katz, B. Lim, S. Smith, J.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. Smith, J.S. Wang, W. |
| author_sort | Xu, J. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Journal Article |
| id | CGSpace66471 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2015 |
| publishDateRange | 2015 |
| publishDateSort | 2015 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace664712024-01-09T09:47:25Z Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 Xu, J. Su, X. Lim, S. Griffin, J. Carey, E.E. Katz, B. Tomich, J. Smith, J.S. Wang, W. sweet potatoes anthocyanins disease prevention cooking methods food science analytical chemistry 2015-11 2015-05-29T21:21:32Z 2015-05-29T21:21:32Z Journal Article https://hdl.handle.net/10568/66471 en Limited Access Elsevier Xu, J.; Su, X.; Lim, S.; Griffin, J.; Carey, E. (CIP); Katz, B.; Tomich, J.; Smith, J.S.; Wang, W. 2015. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.Journal Article Food Chemistry. (UK). ISSN 0308-8146. 186:90-96. |
| spellingShingle | sweet potatoes anthocyanins disease prevention cooking methods food science analytical chemistry Xu, J. Su, X. Lim, S. Griffin, J. Carey, E.E. Katz, B. Tomich, J. Smith, J.S. Wang, W. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 |
| title | Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 |
| title_full | Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 |
| title_fullStr | Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 |
| title_full_unstemmed | Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 |
| title_short | Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 |
| title_sort | characterisation and stability of anthocyanins in purple fleshed sweet potato p40 |
| topic | sweet potatoes anthocyanins disease prevention cooking methods food science analytical chemistry |
| url | https://hdl.handle.net/10568/66471 |
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