Lan Phan, K. T., Chittrakorn, S., Tai, H. P., & Ruttarattanamongkol, K. (2018). 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. International Journal on Advanced Science, Engineering and Information Technology, 8(1), 227–233. https://doi.org/10.18517/ijaseit.8.1.3384