Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids

  1. Chamorro, S.
  2. Cueva-Mestanza, R.
  3. de Pascual-Teresa, S.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2021

Volum: 345

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2020.128679 GOOGLE SCHOLAR
Font de les dades: Scopus