Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids
Susana Chamorro, R. Cueva-Mestanza, Sonia de Pascual-Teresa
Topics & Concepts
PeonidinChemistryPolyphenolFerulic acidIpomoeaCyanidinCaffeic acidPhenolic acidFood scienceHigh-performance liquid chromatographyBotanyAnthocyaninOrganic chemistryAntioxidantBiologyDelphinidinPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyPostharvest Quality and Shelf Life Management