How to cite this article:
J. Yang and R.L. Gadi, 2008. Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas). American Journal of Food Technology, 3: 224-234.
DOI: 10.3923/ajft.2008.224.234
URL: https://scialert.net/abstract/?doi=ajft.2008.224.234
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