Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts
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DOI: 10.3390/foods8090393
Abstract: Because of the high nutritional value of anthocyanin in purple sweet potatoes (TN57), the stability and quality of anthocyanin in purple sweet potatoes during and after the processing were investigated in this study. First of… read more here.
Keywords: purple sweet; sweet potato; anthocyanin purple; quality anthocyanin ... See more keywords