Phenolic compounds and antioxidant activity in sweet potato after heat treatment.
Min-Young KimByong Won LeeHyeong-Un LeeYu-Young LeeMi Hyang KimJin Young LeeByoung Kyu LeeKoan Sik WooHyun Joo KimPublished in: Journal of the science of food and agriculture (2019)
These results suggest that heat treatment with a soaking solvent is an efficient method to enhance the antioxidant characteristics of Korean sweet potato cultivars. © 2019 Society of Chemical Industry.
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