Effects of Heat Treatment Methods on Nutrient Composition and Antioxidant Activity of Purple-Fleshed Potato
LAI Dengni, ZHU Xiangrong, LI Tao, ZHANG Qun, PENG Qinghui
FOOD SCIENCE . 2023, (20): 245 -251 .  DOI: 10.7506/spkx1002-6630-20220917-164