Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots

Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots

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Bibliographic Details
Main Authors: Abong, G.O., Muzhingi, T., Okoth, M.W., Ng'ang'a, Fredrick M., Ochieng, P.E., Mbogo, D.M., Malavi, D., Akhwale, M., Ghimire, Sita R.
Published: 2021-03-01T10:06:26Z
Online Access:https://hdl.handle.net/10568/111667
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https://hdl.handle.net/10568/111667

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