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Cooking sweetpotato roots increases the in vitro bioaccessi..:
Flora Christine Amagloh
;
Gaston Ampe Tumuhimbise
;
Benard Yada
...
http://www.sciencedirect.com/science/article/pii/S1756464623000531. , 2023
Link:
https://doi.org/10.1016/j.jff.2023.105453
RT Journal T1
Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2bd58202b22c47a189e3612a99004d9d&Exemplar=1&LAN=DE A1 Flora Christine Amagloh A1 Gaston Ampe Tumuhimbise A1 Benard Yada A1 Arnold Katungisa A1 Francis Kweku Amagloh A1 Archileo Natigo Kaaya PB Elsevier YR 2023 K1 Sweetpotato K1 In vitro digestion K1 Bioaccessibility K1 Bioavailability K1 Bioactive compounds K1 Antioxidant activity K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.sciencedirect.com/science/article/pii/S1756464623000531 LK http://dx.doi.org/https://doi.org/10.1016/j.jff.2023.105453 DO https://doi.org/10.1016/j.jff.2023.105453 SF ELIB - SuUB Bremen
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