Antioxidative system in sweet potato rootis activated by low‐temperature storage-Reference-Cited by-同舟云学术

Antioxidative system in sweet potato rootis activated by low‐temperature storage

Published:2019-02-16 Issue:8 Volume:99 Page:3824-3833
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wang Si‐Qi¹,Tang Jun²,Hu Kang‐Di¹,Huang Zhong‐Qin²,Yang Feng²,Zhang Hui‐Yun²,Hu Lan‐Ying¹³,Li Yan‐Hong¹,Yao Gai‐Fang¹,Zhang Hua¹^ORCID

Affiliation:

1. School of Food and Biological EngineeringHefei University of Technology Hefei China

2. Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province Xuzhou China

3. Anhui Province Key Laboratory of Functional Compound SeasoningAnhui Qiangwang Seasoning Food Co., Ltd. Jieshou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9604

Reference52 articles.

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2. Chemical constituents and health effects of sweet potato

3. An evaluation of cassava, sweet potato and field corn as potential carbohydrate sources for bioethanol production in Alabama and Maryland

4. Elevated compartmentalization of Na+into vacuoles improves salt and cold stress tolerance in sweet potato (Ipomoea batatas)

5. Improved tolerance to various abiotic stresses in transgenic sweet potato ( Ipomoea batatas ) expressing spinach betaine aldehyde dehydrogenase;Fan W;PLoS One,2012

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