ロード中...
Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours
Pigmented sweet potatoes (SPs) are outstanding sources of anthocyanin, β-carotene and other color-related phytonutrients. However, fresh SP roots are highly perishable and difficult to store. To reduce losses and extend their uses, fresh SP could be converted into flour. SP cultivars with deep purpl...
保存先:
| 出版年: | J Food Sci Technol |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926894/ https://ncbi.nlm.nih.gov/pubmed/27413208 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2086-7 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|