ZHU, H.; PAN, Y. Effect of Microwave Treatment on Antioxidant Activity of Anthocyanins in Purple Sweet Potato. Asian Journal of Agriculture and Food Sciences, [S. l.], v. 6, n. 1, 2018. DisponĂ­vel em: https://ajouronline.com/index.php/AJAFS/article/view/5179. Acesso em: 21 oct. 2021.