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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...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer-Verlag
2011
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| Assuntos: | |
| Acceso en liña: | 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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