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Cutting morphology and steaming duration impact physicochemical quality, bioactive retention, and maillard reaction products in purple-fleshed sweet potatoes

Wei Zhang; Mengru Li; Yangyang Chai; Yuan Huang; Yulong Jin; Jie Ma; Yuqian Jiang; Yao Tang
Food Chemistry · Vol. 495 · pp. 146245 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume495
Pages146245
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.146245
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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