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URI permanente para esta comunidadhttp://hdl.handle.net/123456789/2
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Ítem Identification of Anthocyanins in Purple-fleshed Sweetpotato and stability during various cooking conditions.Xu, J.; Su, X.; Lim, S.; Griffin, J.; Carey, E.E.; Katz, B.; Tomich, J.; Wang, W.Ítem Role of anthocyanin-enriched purple-fleshed sweet potato p40 in colorectal cancer prevention(Wiley) Lim, S.; Xu, J.; Kim, J.; Chen, T.Y.; Su, X.; Standard, J.; Carey, E.E.; Griffin, J.; Herndon, B.; Katz, B.; Tomich, J.; Wang, W.Ítem Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40(Elsevier) Xu, J.; Su, X.; Lim, S.; Griffin, J.; Carey, E.E.; Katz, B.; Tomich, J.; Smith, J.S.; Wang, W.