Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking - Concepedia

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Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking

196

Citations

25

References

2011

Year

Heon Woong Kim, Jung Bong Kim

Food ChemistryAnthocyanin Changes

References

	Year	Citations

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