EFFECT OF COOKING METHODS ON β CAROTENE, ANTHOCYANIN, VITAMIN C AND ANTIOXIDANT CONTENT OF SWEET POTATO. International Journal of Food and Nutritional Sciences, [S. l.], v. 4, n. 1, p. 114–119, 2015. Disponível em: https://ijfans.org/index.php/Journal/article/view/293. Acesso em: 9 sep. 2026.