Effect of sprouting on anthocyanin, antioxidant activity, color intensity and color attributes in purple sweet potatoes
Sweet potatoes stored in a humid state will generally sprout, leading to them being deemed inedible by customers. During the sprouting process enzyme activities increase and as such it was assumed that there had been changes in the nutrition and secondary metabolism compounds, e.g. anthocyanins. The...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2017-11-01
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| Series: | Food Research |
| Subjects: |