Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (<i>Ipomoea batatas</i> <i>L.</i>) Cultivars.

Foods · 2019 · PMC6963645 · PMID 31842446

Europe PMC DOI

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a decreasing trendno p-value reported

The a* value in purple flesh sweet potato was higher than that in yellow flesh sweet potato, and it presented a decreasing trend in purple flesh sweet potato during storage.

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