Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato

Published 2007 View Full Article

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Title
Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato
Authors
Keywords
-
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 21, Issue 2, Pages 134-143
Publisher
Elsevier BV
Online
2007-10-02
DOI
10.1016/j.jfca.2007.09.006

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