Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40
| cg.contributor.affiliation | International Potato Center | |
| cg.howPublished | Formally Published | |
| cg.identifier.doi | https://doi.org/10.1016/j.foodchem.2014.08.123 | |
| cg.isijournal | ISI Journal | |
| cg.issn | 0308-8146 | |
| cg.journal | Food Chemistry | |
| cg.reviewStatus | Peer Review | |
| cg.subject.cip | SWEETPOTATOES | |
| cg.volume | 186 | |
| dc.contributor.author | Xu, J. | |
| dc.contributor.author | Su, X. | |
| dc.contributor.author | Lim, S. | |
| dc.contributor.author | Griffin, J. | |
| dc.contributor.author | Carey, E.E. | |
| dc.contributor.author | Katz, B. | |
| dc.contributor.author | Tomich, J. | |
| dc.contributor.author | Smith, J.S. | |
| dc.contributor.author | Wang, W. | |
| dc.date.accessioned | 2015-05-29T21:21:32Z | en |
| dc.date.available | 2015-05-29T21:21:32Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/66471 | |
| dc.title | Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 | en |
| dcterms.accessRights | Limited Access | |
| dcterms.bibliographicCitation | Xu, J.; Su, X.; Lim, S.; Griffin, J.; Carey, E. (CIP); Katz, B.; Tomich, J.; Smith, J.S.; Wang, W. 2015. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.Journal Article Food Chemistry. (UK). ISSN 0308-8146. 186:90-96. | en |
| dcterms.extent | 90-96 | |
| dcterms.issued | 2015-11 | |
| dcterms.language | en | |
| dcterms.license | Copyrighted; all rights reserved | |
| dcterms.publisher | Elsevier | |
| dcterms.subject | sweet potatoes | en |
| dcterms.subject | anthocyanins | en |
| dcterms.subject | disease prevention | en |
| dcterms.subject | cooking methods | en |
| dcterms.subject | food science | en |
| dcterms.subject | analytical chemistry | en |
| dcterms.type | Journal Article |
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