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

✍ Scribed by Heon Woong Kim; Jung Bong Kim; Soo Muk Cho; Mi Nam Chung; Young Min Lee; Sang Mi Chu; Jeong Hwan Che; Se Na Kim; So Young Kim; Young Sook Cho; Jae Hyun Kim; Hong Ju Park; Dong Jin Lee

• Book ID: 113626087
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 664 KB
• Volume: 130
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.08.031