Ogbonnaya Chukwu and Ndidiamaka G. Nwachukwu. Impact of Cooking and Frying on Retention of Antioxidants in Sweet Potato (Ipomoea batatas). CPAFS-V7 [Internet]. 2024 Feb. 10 [cited 2026 Jul. 21];:114-2. Available from: https://stm.bookpi.org/CPAFS-V7/article/view/13750