Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour
Rongbin Cui, Fan Zhu
Topics & Concepts
SteamingFood scienceChemistryPolyphenolStarchAntioxidantProanthocyanidinBiochemistryFood composition and propertiesPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food Biotechnology