Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions.

https://hdl.handle.net/10568/57081

Citation: 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.

2015-03-11

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This publication is copyrighted by the International Potato Center (CIP). It is licensed for use under the Creative Commons Attribution 4.0 International License