Open AccessEnhances Antioxidant Effect of Purple Sweet Potato by Roasting
Author(s) -
Kye Man Cho,
Ok Soo Joo
Publication year - 2012
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2012.19.5.735
Subject(s) - roasting , abts , chemistry , flavonoid , dpph , food science , maillard reaction , antioxidant , ipomoea , biochemistry , botany , biology
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