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. |
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| 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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