Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers

Table 1

Gradient profile.

Minutes	A (%)	B (%)	C (%)
0	90	0	10
3	80	10	10
5	40	25	5
8	50	30	20
10	10	80	10
12	0	90	10