LAN PHAN, Khanh Thi; CHITTRAKORN, Sasivimon; TAI, Huan Phan; RUTTARATTANAMONGKOL, Khanitta. 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, [S. l.], v. 8, n. 1, p. 227–233, 2018. DOI: 10.18517/ijaseit.8.1.3384. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/3384. Acesso em: 22 jul. 2024.