Utilization of wounded sweet potato as a functional ingredient to enhance the total phenolic content and nutritional quality of steamed bread
Mechanical wounding serves as a simple and effective approach to trigger the biosynthesis of phenolic antioxidants in certain fresh horticultural products. In this study, fresh sweet potatoes were cut into strips, stored at 15 °C for 3 days, and then subjected to drying and milling to obtain a funct...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-07-01
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| Col·lecció: | Journal of Agriculture and Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2666154326005028 |
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