Effects of pasteurization on the total phenolic content, radical scavenging activity, and physicochemical characteristics of sweet potato (Ipomea batatas) leaves and tips beverage
ABSTRACT This study aimed to determine the effects of different pasteurization temperatures (70, 80, and 90 °C) for 15 minutes on the physicochemical properties, TPC, and radical scavenging activity of sweet potato (Ipomea batatas) leaves and tips beverage. TPC was determined using the Folin- Ciocal...
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| 格式: | Thesis |
| 语言: | English |
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c2011.
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