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β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5

X. Wu, Chengjun Sun, Yang Liu-hua, Guo Zeng, Zuyang Liu, Yumin Li

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Key concepts: Steaming, Carotene, Orange (colour), Food science, beta-Carotene, Chemistry, Cooking methods, Pigment

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β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5 — Research Paper | ScholarLens