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Journal: FoodsVolume: 14Number: 3637
Article: Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Ipomoea batatas L.): Steaming Versus Air-Frying
- Authors:
- Wanida Pan-utai1,*,
- Naraporn Phomkaivon2 and
- Sarn Settachaimongkon3
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