Processing methods affect phytochemical contents in products prepared from orange-fleshed sweetpotato leaves and roots
加工方法会影响橙肉甘薯叶和根制成的产品中的植物化学成分。
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.2081
Abong', George Ooko; Muzhingi, Tawanda; Okoth, Michael Wandayi; Ng'ang'a, Fredrick; Emelda Ochieng, Phillis; Mbogo, Daniel Mahuga; Malavi, Derick; Akhwale, Machael; Ghimire, Sita
