Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking

Published 2011 View Full Article

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Title
Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 130, Issue 4, Pages 966-972
Publisher
Elsevier BV
Online
2011-08-17
DOI
10.1016/j.foodchem.2011.08.031

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