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Effect of domestic cooking methods on the anthocyanins and antioxidant activity of deeply purple-fleshed sweetpotato GZ9
Purple-fleshed sweetpotatoes (PFSPs) are considered to be a healthy food and there are many methods to process in family. This study aimed to investigate the effects of various domestic cooking on the anthocyanin variation and antioxidant activity of a newly bred purple-fleshed cultivar Guangzishu 9...
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| Опубликовано в: : | Heliyon |
|---|---|
| Главные авторы: | , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6475894/ https://ncbi.nlm.nih.gov/pubmed/31025020 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e01515 |
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