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Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China
来源：食品科学网 阅读量: 404 发表时间: 2017-03-07
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作者: Yayuan Tang, Weixi Cai, Baojun Xu∗
关键词: Sweet potato; Processing; Phenolics; Carotenoids; Antioxidant capacities
摘要:

The objectives of this study were to systematically compare phenolic profiles, carotenoids profiles and antioxidant activities of raw and cooked sweet potatoes of five varieties (white, yellow, orange, light purple and deep purple). Total phenolic content

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