Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation
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DOI: 10.3390/foods10112602
Abstract: Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of… read more here.
Keywords: quality; sweet potato; roasting sweet; sweet potatoes ... See more keywords