NGUYEN, Thi Quyen; NGUYEN, Thi Oanh; TRAN, Thi Thanh Huyen; NGUYEN, Thi Hai Phuong; NGUYEN, Tran Anh Minh; PHAM, Thi Tra; VU, Thi Hanh. EFFECTS OF PROCESSING PARAMETERS ON TOTAL ANTHOCYANIN CONTENT AND SENSORY QUALITY OF CANDIED PURPLE SWEET POTATO. Vietnam Journal of Nutrition & Food, [S. l.], v. 22, n. 1, p. 1–14, 2026. DOI: 10.56283/1859-0381/991. Disponível em: https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/991. Acesso em: 10 mar. 2026.