Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (<i>Ipomoea batatas</i> L.) Due to Heat Treatments
Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total polyphenols, and antioxidant activity of three variet...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2022-03-01
|
| Seri Bilgileri: | Molecules |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/1420-3049/27/6/1884 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|