| 标题 |
Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Raquel Lucas‐González; Celia Carrillo; Laura Purriños; Mirian Pateiro; Roberto Bermúdez; et al 出版日期:2024-07-20 |
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(2025-6-4)