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.
Revue:
Agronomy

ISSN: 2073-4395

Année de publication: 2021

Volumen: 11

Número: 8

Type: Article

DOI: 10.3390/AGRONOMY11081636 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus