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Institution	Date	Title	Author
東海大學	2010-12-03	Effect of enzymatic hydrolysis on anthocyanins, phenolics, and antioxidant activity of purple sweet potato.	Min-Sheng Su, Ku-Shang Chang, Hung-Der Jang, Yi-Huang Chang and Chuan-Liang Hsu; 徐詮亮

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