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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...
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| Wydane w: | Ciência Rural |
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| Główni autorzy: | , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Universidade Federal de Santa Maria
2017
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| Hasła przedmiotowe: | |
| Dostęp online: | https://www.redalyc.org/articulo.oa?id=33149977026 |
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