articleFood ChemistryNov 3, 2006Closed access

Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours

CCChoong Choung TeowVTVan‐Den TruongRFRoger F. McFeetersRTRoger ThompsonKVKenneth V. Pecota

Agricultural Research Service · North Carolina State University · +1 more institution

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644
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6

Topics & keywords

Topics
Keywords
  • Oxygen radical absorbance capacity
  • Chemistry
  • DPPH
  • ABTS
  • Trolox
  • Food science
  • Chlorogenic acid
  • Flesh
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