Antioxidant Activities of Extracts Prepared from Sweet Potatoes with Different Flesh Colors
Author:
Affiliation:
1. Department of Human Nutrition and Food Science, Chungwoon University
2. Department of Hotel Culinary and Catering Management, Chungwoon University
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksabc/JAKO201512841571063.pdf
Reference26 articles.
1. Contents of low molecular weight antioxidants in the leaves of different sweetpotato cultivars at harvest
2. Antioxidant and free radical scavenging potential of Achillea santolina extracts
3. Antioxidant Determinations by the Use of a Stable Free Radical
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