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Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Ipomoea batatas L.): Steaming Versus Air-Frying
 
 
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Foods 2025, 14(21), 3638; https://doi.org/10.3390/foods14213638 (registering DOI)
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article pdf uploaded. 24 October 2025 15:48 CEST Version of Record https://www.mdpi.com/2304-8158/14/21/3638/pdf
article supplementary file uploaded. 24 October 2025 15:48 CEST - https://www.mdpi.com/2304-8158/14/21/3638#supplementary
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