Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.

Antioxidants (Basel) · 2022 · PMC9495970 · PMID 36139723

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a clear trendno p-value reported

A clear trend has not been observed in the effect of cooking on phenolic acids in sweet potato, which include chlorogenic acids, a family of esters formed from certain cinnamic acids and quinic acid.

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