- Changes in the Physiological Activities of Four Sweet Potato Varieties by Cooking Condition
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Lee YM, Bae JH, Kim JB, Kim SY, Chung MN, Park MY, Ko JS, Song J, Kim JH
- KMID: 2268619
- Korean J Nutr.
- 2012 Feb;45(1):12-19.
- doi: 10.4163/kjn.2012.45.1.12
The present study was performed to investigate antioxidant, anticancer, and antimicrobial activities of four Korean sweet potato variaties and to identify the changes in these biological activities under different cooking... -
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