| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602027 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Content and composition of anthocyanins were evaluated in sweet potato. ⺠Fifteen individual anthocyanins were isolated and confirmed. ⺠In steamed tubers, total anthocyanin content was reduced by almost half.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Heon Woong Kim, Jung Bong Kim, Soo Muk Cho, Mi Nam Chung, Young Min Lee, Sang Mi Chu, Jeong Hwan Che, Se Na Kim, So Young Kim, Young Sook Cho, Jae Hyun Kim, Hong Ju Park, Dong Jin Lee,