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川山紫的食用价值及其栽培 被引量:1

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出处 《特种经济动植物》 2002年第1期40-40,共1页 Special Economic Animal and Plants
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  • 1王关林,岳静,苏冬霞,方宏筠.甘薯花青苷色素的抗氧化活性及抑肿瘤作用研究[J].营养学报,2006,28(1):71-74. 被引量:66
  • 2李胜元,谷向春,肖冬光.荔枝酒发酵过程中挥发酸含量的控制[J].酿酒科技,2007(2):65-66. 被引量:8
  • 3TAKAHATA Y, KAI YumJ, TANAKA M, et al. Enlargement of the variances in amount and composition of anthocyanin pigments in sweetpotato storage roots and their effect on the differences in DPPH radical-scavenging activity[J]. Scientia Horticulturae, 2011, 127(4): 469-474.
  • 4ZHU Fan, CAI Yizhong, YANG Xinsun, et al. Anthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different Chinese purple-fleshed sweetpotato genotypes[J]. Journal of Agricultural and Food Chemistry, 2010, 58(13): 7588-7596.
  • 5STEED L E, TRUONG V D. Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees[J]. Journal of Food Scicence, 2008, 73(5): 215-221,.
  • 6SAIGUSA N, TERAHARA N, OHBA R. Evaluation of DPPH-radical- scavenging activity and antimutagenicity and analysis of anthocyanins in alcoholic fermented beverage produced from cooked or raw purple- fleshed sweet potato (lpomoea batatas cv. Ayamurasaki) roots[J]. Food Science and Technology Research, 2005, 11(4): 390-394.
  • 7OK/T, MIYOSI-/I A, GOTO K, et al. Determination of major anthocya- nins in processed foods made from purple-fleshed sweet potato[J]. Jour- nal of the Japanese Society for Food Science and Technology, 2010, 57 (3): 128-133.
  • 8LEES D H, FRANCIS F J. Standardization of pigment analyses of cranberries[J]. Horsci, 1972, 7(1): 83-84.
  • 9张岱,王方,杨丽丽,等.顶宅固相微萃取-气相色谱质谱联用技术比较赤霞珠干化葡萄和干化葡萄酒香气成分[J].食品与发酵丁业,2010,36(2):168-171.
  • 10TERAHARA N, KONCZAK-ISLAM I, NAKATANI M, et al. Antho- cyanins in callus induced from purple storage root of Ipomoea batatas L. [J]. Phytochemistry, 2000, 54(8): 919-922.

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