Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours
Rongbin Cui, Michelle Ji Yeon Yoo, Fan Zhu
Topics & Concepts
Food scienceChemistryMicrowaveMicrowave heatingAgronomyBotanyBiologyPhysicsQuantum mechanicsFood composition and propertiesMicrobial Inactivation MethodsPhytochemicals and Antioxidant Activities