Stability of Anthocyanin Content in Various Processed Purple Sweet Potatoes-Reference-Cited by-同舟云学术

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Stability of Anthocyanin Content in Various Processed Purple Sweet Potatoes

Published:2024-01-01 Issue:6 Volume:71 Page:309-316
ISSN:1211-8516
Container-title:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
language:
Short-container-title:Acta Univ. Agric. Silvic. Mendelianae Brun.

Author:

Mesiano Taufik,Rasyid Al,Gayatri Anggi,Kusumaningsih Widjajalaksmi,Witjaksono Fiastuti,Herqutanto Herqutanto,Amalia Lisda,Karuniawan Agung,Andarwulan Nuri,Harris Salim

Publisher

Mendel University Press

Subject

General Agricultural and Biological Sciences

Link

http://acta.mendelu.cz/doi/10.11118/actaun.2023.021.pdf

Reference33 articles.

1. Karakterisasi Plasma Nutfah Ubi Jalar Berdaging Umbi Predominan Ungu

2. A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits

3. Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh

4. Minerals, vitamin C, and effect of thermal processing on carotenoids composition in nine varieties orange-fleshed sweet potato (Ipomoea batatas L.)

5. Structure, Functions and Biosynthetic Pathway of Naturally Occurring Anthocyanin in Sweet Potato - A Review

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities;CyTA - Journal of Food;2024-08-19

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