Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions.
| cg.contributor.affiliation | International Potato Center | |
| cg.howPublished | Formally Published | |
| cg.identifier.url | http://www.fasebj.org/cgi/content/meeting_abstract/27/1_MeetingAbstracts/636.23?sid=78c916b3-ee51-47a5-b3be-fe709af6062b | |
| cg.isijournal | ISI Journal | |
| cg.issn | 0892-6638 | |
| cg.journal | FASEB Journal | |
| cg.reviewStatus | Peer Review | |
| dc.contributor.author | Xu, J. | |
| dc.contributor.author | Su, X. | |
| dc.contributor.author | Lim, S. | |
| dc.contributor.author | Griffin, J. | |
| dc.contributor.author | Carey, E.E. | |
| dc.contributor.author | Katz, B. | |
| dc.contributor.author | Tomich, J. | |
| dc.contributor.author | Wang, W. | |
| dc.date.accessioned | 2015-03-11T12:08:40Z | en |
| dc.date.available | 2015-03-11T12:08:40Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/57081 | |
| dc.title | Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. | en |
| dcterms.accessRights | Limited Access | |
| dcterms.bibliographicCitation | 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. | en |
| dcterms.issued | 2013 | |
| dcterms.language | en | |
| dcterms.subject | sweet potatoes | en |
| dcterms.subject | anthocyanins | en |
| dcterms.subject | cooking methods | en |
| dcterms.type | Journal Article |