TY  - JOUR
AU  - Chamorro Francisco, Susana
AU  - Cueva Mestanza, Rubén
AU  - De Pascual Teresa, Sonia
PY  - 2021
DO  - 10.1016/j.foodchem.2020.128679
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/109894
T2  - Food Chemistry
AB  - The effect of spray drying on the different polyphenolic compounds present in the root of a purple-fleshed sweet potato variety of Ipomoea batatas native from Peru was performed by HPLC-QTOF-MSMS. Nine anthocyanins, including four peonidin, three...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Purple sweet potato
KW  - Ipomoea batatas
KW  - Anthocyanin
KW  - Cinnamoyl-quinic acid
KW  - Spray-drying
KW  - HPLC-QTOF-MSMS
KW  - Chlorogenic acid
KW  - Feruloylquinic acid derivatives
TI  - Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: identification of new cinnamoylquinic acids
TY  - journal article
VL  - 345
ER  -