Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato
- 31 March 2008
- journal article
- Published by Elsevier BV 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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