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2009•Taiwan Agricultural ResearchRequires access

Studies on antioxidant capacity of hot water extracted from different sweet potato varieties.

Tsung‐Yen Wu, Lee HsinChen, Chiu Tsai‐Hsin, Tsai ShwuJene

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Key concepts: Antioxidant capacity, Cultivar, Horticulture, Botany, Biology, Food science, Agronomy, Chemistry

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