Processing effects on anthocyanins, phenolic acids, antioxidant activity, and physical characteristics of Vietnamese purple-fleshed sweet potato flours

Authors :: Sasivimon Chittrakorn
Huan Phan Tai
Phan Thi Lan Khanh
Boonjira Rutnakornpituk
Khanitta Ruttarattanamongkol
Source :: Journal of Food Processing and Preservation. 42:e13722
Publication Year :: 2018
Publisher :: Hindawi Limited, 2018.

Subjects :: Antioxidant
Chemistry
General Chemical Engineering
Vietnamese
medicine.medical_treatment
04 agricultural and veterinary sciences
General Chemistry
040401 food science
language.human_language
0404 agricultural biotechnology
language
medicine
Food science
Food Science

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