Anthocyanin changes in the Korean purple-fleshed sweet...

Food Chemistry 2012 Vol. 130; Iss. 4

Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking

Heon Woong Kim, Jung Bong Kim, Soo Muk Cho, Mi Nam Chung, Young Min Lee, Sang Mi Chu, Jeong Hwan Che, Se Na Kim, So Young Kim, Young Sook Cho, Jae Hyun Kim, Hong Ju Park, Dong Jin Lee
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
130
Year:
2012
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2011.08.031
File:
PDF, 664 KB
english, 2012
Conversion to is in progress
Conversion to is failed