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Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties.
Grace, Mary H; Yousef, Gad G; Gustafson, Sally J; Truong, Van-Den; Yencho, G Craig; Lila, Mary Ann.
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  • Grace MH; Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States; USDA-ARS, SAA Food Science Research Unit, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, United States.
Food Chem ; 145: 717-24, 2014 Feb 15.
Article en En | MEDLINE | ID: mdl-24128536
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Fenoles / Ácido Ascórbico / Carotenoides / Ipomoea batatas / Antocianinas Tipo de estudio: Risk_factors_studies Idioma: En Revista: Food Chem Año: 2014 Tipo del documento: Article País de afiliación: Estados Unidos
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Fenoles / Ácido Ascórbico / Carotenoides / Ipomoea batatas / Antocianinas Tipo de estudio: Risk_factors_studies Idioma: En Revista: Food Chem Año: 2014 Tipo del documento: Article País de afiliación: Estados Unidos