Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

The effect of cutting styles (slice, pie, and shred) on the quality characteristics and antioxidant activity of purple and yellow flesh sweet potato cultivars during six days of storage at 4 °C was investigated. The results indicated that the sliced and pie samples showed no significant difference (...

Descripción completa

Detalles Bibliográficos
Autores principales: Dovene, Atigan Komlan, Wang, Li, Bokhary, Syed Umar Farooq, Madebo, Miilion Paulos, Zheng, Yonghua, Jin, Peng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963645/
https://www.ncbi.nlm.nih.gov/pubmed/31842446
http://dx.doi.org/10.3390/foods8120674

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963645/
https://www.ncbi.nlm.nih.gov/pubmed/31842446
http://dx.doi.org/10.3390/foods8120674

Ejemplares similares