Association Analysis Between Part Nutritional Compositions and Taste of Purple-Fleshed Sweetpotato

SHEN Sheng-fa, WU Lie-hong, LI Bing

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Scientia Agricultura Sinica ›› 2015, Vol. 48 ›› Issue (3) : 555-564. DOI: 10.3864/j.issn.0578-1752.2015.03.15
STORAGE·FRESH-KEEPING·PROCESSING

Association Analysis Between Part Nutritional Compositions and Taste of Purple-Fleshed Sweetpotato

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2015, 48(3): 555-564 https://doi.org/10.3864/j.issn.0578-1752.2015.03.15

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