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A. A. Bengtsson, A. Namutebi, M. L. Alminger and U. Svanberg, “Effects of Various Traditional Processing Methods on the All-Trans-β-Carotene Content of OrangeFleshed Sweetpotato,” Journal of Food Composition and Analysis, Vol. 21, No. 2, 2008, pp. 134-143. doi:10.1016/j.jfca.2007.09.006

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