Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato
- 29 September 2007
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 21 (2) , 134-143
- https://doi.org/10.1016/j.jfca.2007.09.006
Abstract
No abstract availableKeywords
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