Ogbonnaya CHUKWU; Ndidiamaka G. NWACHUKWU. Impact of Cooking and Frying on Retention of Antioxidants in Sweet Potato (Ipomoea batatas). Current Perspectives in Agriculture and Food Science Vol. 7, [S. l.], p. 114–124, 2024. DOI: 10.9734/bpi/cpafs/v7/7953E. Disponível em: https://stm.bookpi.org/CPAFS-V7/article/view/13750. Acesso em: 21 jul. 2026.