Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced From Cooked or Raw Purple-Fleshed Sweet Potato (Ipomoea Batatas Cv. Ayamurasaki) Roots

Food Science and Technology Research - Switzerland

doi 10.3136/fstr.11.390