刊行物詳細

Cover Story
・First Step in Developing a Market for the New Sweetpotato "AYAMURASAKI," a Purple Sweetpotato Variety Making its Mark in Sweetpotato Production.

Research Paper
・Caffeoylsophorose in Red Vinegar Produced through Fermentation with Purple Sweetpotato
・Relationships between acrylamide formed during heating and components of sweetpotato roots
・Anthocyanins in Purple-fleshed Sweetpotato Improve Whole Blood Fluidity
・Lutein Content of Sweetpotato Leaves II. Cultivar Differences, Distribution in Leaves at Different Positions, and Changes during Storage
・Phenolic Composition of Sweetpotato Tops Harvested at Different Times
・Effect of nematode-resistant sweetpotato on root-knot nematode density and succeeding crop yield