Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves

ZHAO Shan,ZHONG LingLi,QIN Lin,HUANG ShiQun,LI Xi,ZHENG XingGuo,LEI XinYu,LEI ShaoRong,GUO LingAn,FENG JunYan

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Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (21) : 4650-4663. DOI: 10.3864/j.issn.0578-1752.2021.21.014
FOOD SCIENCE AND ENGINEERING

Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2021, 54(21): 4650-4663 https://doi.org/10.3864/j.issn.0578-1752.2021.21.014

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