Effect of Cultivar, Storage, Cooking Method and Tissue Type on the Ascorbic Acid, Thiamin, Riboflavin and Vitamin B6 Content of Sweetpotato [Ipomoea batatas (L.) LAM]
The effect of cultivar, curing, storage, tissue type, and cooking method on the ascorbic acid (AA), thiamin, riboflavin, and vitamin B6 content of sweetpotato was determined. A simplified and sensitive reverse-phase high performance liquid chromatography (HPLC) methodology was developed for the simu...
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| Format: | Others |
| Language: | en |
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LSU
2014
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| Online Access: | http://etd.lsu.edu/docs/available/etd-01232014-104155/ |