TAMAROH, S.; ., R.; MURDIATI, A.; ., A. The Effect of Purple Yam (Dioscorea Alata, L) Blanching Time on Anthocyanins Content and Antioxidant Activity. The International Journal of Science & Technoledge, [S. l.], v. 5, n. 8, 2017. Disponível em: http://internationaljournalcorner.com/index.php/theijst/article/view/123612. Acesso em: 7 jul. 2024.