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  1. 1
    Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C

    Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C by Flora Christine Amagloh, Gaston Ampe Tumuhimbise, Benard Yada, Arnold Katungisa, Francis Kweku Amagloh, Archileo Natigo Kaaya

    Published 2023-03-01
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  2. 2
    Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda

    Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda by Flora Christine Amagloh, Archileo N. Kaaya, Benard Yada, Doreen Murenju Chelangat, Arnold Katungisa, Francis Kweku Amagloh, Gaston Ampe Tumuhimbise

    Published 2022-12-01
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