How different cooking methods affect the phenolic composition of sweet potato for human consumption (Ipomea batata (l.) lam)

1. Carrera, C.
2. Zelaya-Medina, C.F.
3. Chinchilla, N.
4. Ferreiro-Gonzalez, M.
5. Barbero, G.F.
6. Palma, M.

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DOI: 10.3390/AGRONOMY11081636 GOOGLE SCHOLAR lock_openOpen access editor

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