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M. S. Padda and D. H. Picha, “Phenolic Composition and Antioxidant Capacity of Different Heat-Processed Forms of Sweetpotato cv. ‘Beauregard’,” International Journal of Food Science & Technology, Vol. 43, No. 8, 2008, pp. 1404-1409. doi:10.1111/j.1365-2621.2007.01663.x

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