Research Article

Comparison of Nutrients and Antioxidant Activities in Sweet Potatoes

Figure 3

Sensory evaluation values of different color fleshed sweet potato. (a) Bitterness; (b) fragrance; (c) sweetness; (d) smoothness; (e) texture; (f) score. Data are expressed as the means ± SD, and the statistical differences were analyzed by one-way ANOVA. , , and .
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