View of Effects of Cooking Methods on the Changes of Total Anthocyanins, Phenolics Content and Physical Characteristics of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Grown in Vietnam

Return to Article Details Effects of Cooking Methods on the Changes of Total Anthocyanins, Phenolics Content and Physical Characteristics of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Grown in Vietnam Download Download PDF