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The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas.

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Title: The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas.
Authors: Alves, Tiago1, tiago.alves@ubi.pt, Luís, Ângelo1,2, angelo.luis@ubi.pt, Duarte, Ana Paula1, angelo.luis@ubi.pt
Source: Applied Sciences (2076-3417); Mar2023, Vol. 13 Issue 6, p3723, 9p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 162724947
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas.
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  Data: <searchLink fieldCode="AU" term="%22Alves%2C+Tiago%22">Alves, Tiago</searchLink><relatesTo>1</relatesTo>, <i>tiago.alves@ubi.pt</i><br /><searchLink fieldCode="AU" term="%22Luís%2C+Ângelo%22">Luís, Ângelo</searchLink><relatesTo>1,2</relatesTo>, <i>angelo.luis@ubi.pt</i><br /><searchLink fieldCode="AU" term="%22Duarte%2C+Ana+Paula%22">Duarte, Ana Paula</searchLink><relatesTo>1</relatesTo>, <i>angelo.luis@ubi.pt</i>
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.3390/app13063723
    Languages:
      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 3723
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      – TitleFull: The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas.
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            NameFull: Alves, Tiago
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            NameFull: Luís, Ângelo
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            NameFull: Duarte, Ana Paula
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              Text: Mar2023
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              Y: 2023
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              Value: 13
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              Value: 6
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