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L. E. Steed and V. D. Truong, “Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees,” Journal of Food Science, Vol. 73, No. 5, 2008, pp. S215-S221.
doi:10.1111/j.1750-3841.2008.00774.x
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