A carregar...
Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed
Sweet potato (Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering the nutritional properties. The objective of this study was...
Na minha lista:
| Publicado no: | Ciência Rural |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Federal de Santa Maria
2017
|
| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=33149977026 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|