1. Antioxidative system in sweet potato root is activated by low‐temperature storage. (16th February 2019) Authors: Wang, Si‐Qi; Tang, Jun; Hu, Kang‐Di; Huang, Zhong‐Qin; Yang, Feng; Zhang, Hui‐Yun; Hu, Lan‐Ying; Li, Yan‐Hong; Yao, Gai‐Fang; Zhang, Hua Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 8(2019) Page Start: 3824 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗