Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions.

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cg.contributor.affiliationInternational Potato Centeren
cg.howPublishedFormally Publisheden
cg.identifier.urlhttp://www.fasebj.org/cgi/content/meeting_abstract/27/1_MeetingAbstracts/636.23?sid=78c916b3-ee51-47a5-b3be-fe709af6062ben
cg.isijournalISI Journalen
cg.issn0892-6638en
cg.journalFASEB Journalen
cg.reviewStatusPeer Reviewen
dc.contributor.authorXu, J.en
dc.contributor.authorSu, X.en
dc.contributor.authorLim, S.en
dc.contributor.authorGriffin, J.en
dc.contributor.authorCarey, E.E.en
dc.contributor.authorKatz, B.en
dc.contributor.authorTomich, J.en
dc.contributor.authorWang, W.en
dc.date.accessioned2015-03-11T12:08:40Zen
dc.date.available2015-03-11T12:08:40Zen
dc.identifier.urihttps://hdl.handle.net/10568/57081
dc.titleIdentification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions.en
dcterms.accessRightsLimited Access
dcterms.bibliographicCitationXu, J.; Su, X.; Lim, S.; Griffin, J.; Carey, E.; Katz, B.; Tomich, J.; Wang, W. 2013. Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions. FASEB Journal. 27:636.23.en
dcterms.issued2013
dcterms.languageen
dcterms.subjectsweet potatoesen
dcterms.subjectanthocyaninsen
dcterms.subjectcooking methodsen
dcterms.typeJournal Article

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