Effect of domestic cooking methods on the anthocyanins and antioxidant activity of deeply purple-fleshed sweetpotato GZ9

Purple-fleshed sweetpotatoes (PFSPs) are considered to be a healthy food and there are many methods to process in family. This study aimed to investigate the effects of various domestic cooking on the anthocyanin variation and antioxidant activity of a newly bred purple-fleshed cultivar Guangzishu 9...

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Detalles Bibliográficos
Autores principales: Liao, Minghuan, Zou, Bo, Chen, Jingyi, Yao, Zhufang, Huang, Lifei, Luo, Zhongxia, Wang, Zhangying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475894/
https://www.ncbi.nlm.nih.gov/pubmed/31025020
http://dx.doi.org/10.1016/j.heliyon.2019.e01515

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475894/
https://www.ncbi.nlm.nih.gov/pubmed/31025020
http://dx.doi.org/10.1016/j.heliyon.2019.e01515

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