北京
参考文献：
[1]杨月欣.中国食物成分表第6版第1册[M].北京大学医学出版社,2018.
[2]杨月欣.中国食物成分表第6版第2册[M].北京大学医学出版社,2018.
[3]叶夏芳,胡琼之,邱天越,等.不同品种和加工方式对甘薯糖化特性的影响[J].河南农业科学,2019,48 (7):141-149.DOI:10.15933/j.cnki.1004-3268.2019.07.021.
[4]Freitas D, Gómez-Mascaraque L G, Le Feunteun S, et al. Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet potatoes[J]. Food Structure, 2023, 100355. DOI:10.1016/j.foostr.2023.100355.
[5]NABUBUYA A, NAMUTEBI A, BYARUHANGA Y, et al. Amylolytic activity in selected sweetpotato (Ipomoea batatas Lam) varieties during development and in storage[J]. Food and Nutrition Sciences, 2012, 3(5): 660-668. DOI:10.4236/fns.2012.35090.
[6] Zhang R, Chen H, Chen Y, et al. "Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)." Food Chemistry: X 17 (2023): 100542.DOI:10.1016/j.fochx.2022.100542.
[7]美国农业部食物成分数据https://fdc.nal.usda.gov/fdc-app.html#/
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