Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions.
Citation
Xu, J.; Su, X.; Lim, S.; Griffin, J.; Carey, E.; Katz, B.; Tomich, J.; Wang, W. 2013. Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. FASEB Journal. 27:636.23.
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en
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