مقالة · مجلة · 2023

Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C

Flora Christine Amagloh, Gaston A. Tumuhimbise, Benard Yada, Arnold Katungisa, Francis Kweku Amagloh, Archileo N. Kaaya

Journal of Functional Foods

• وصول مفتوح · ذهبي
• دولي · دولتان

اقرأه10.1016/j.jff.2023.105453