Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam by Anqi Cao, Mingyi Yang, Chaofan Hu, Asem M. Abdelshafy, Jicheng Bao, Sining Yan, Guoquan Lu, Yuge Guan, Jiyu Cheng, Linjiang Pang, Xinghua Lu

Get full text