ORIGINAL RESEARCH
Published on 29 May 2025
Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam
doi 10.3389/fnut.2025.1597754
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- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Impact of Storage and Processing on the Nutritional Content of Staple Crops
Impact of Storage and Processing on the Nutritional Content of Staple Crops
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