Optimization of the extraction process of purple sweet potatoes bound phenolic compounds

WANG Jing, CHEN Hongyu, SHUAKE Kuermanbayi, SUI Xiaonan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 157-164.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 157-164. DOI: 10.13995/j.cnki.11-1802/ts.021281

Optimization of the extraction process of purple sweet potatoes bound phenolic compounds

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 157-164 https://doi.org/10.13995/j.cnki.11-1802/ts.021281

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