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
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Japanese Society for Food Science and Technology

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