טוען...
Retention of carotenoids in orange-fleshed sweet potato during processing
The retention of carotenoids was studied in the storage roots of ten sweet potato clones possessing different intensities of dark orange-flesh colour in four different processing methods—oven drying, boiling, sun drying and frying. The results indicated that the extent of retention varied with the m...
שמור ב:
| Main Authors: | , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer-Verlag
2011
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551189/ https://ncbi.nlm.nih.gov/pubmed/23572783 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0323-2 |
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