Acylated anthocyanins from organic purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) produced in Brazil
Author:
Affiliation:
1. Embrapa Agroindústria de Alimentos, Brasil
2. Embrapa Agrobiologia, Brasil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/pdf/sa/v78n4/1678-992X-sa-78-04-e20190309.pdf
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4. Acylated anthocyanins from edible sources and their applications in food systems;Giusti M.M.;Biochemical Engineering Journal,2003
5. Two Acylated anthocyanins from purple sweet potato;Goda Y.;Phytochemistry,1997
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1. Genetic Variation of New Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Genotypes in Indonesia by Multivariate Analysis;International Journal of Agronomy;2023-04-13
2. Determination of TLC fingerprint biomarker of Ipomoea batatas (L.) Lam leaves extracted with ethanol and its potential as antihyperglycemic agent;Pharmacia;2021-12-10
3. How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam);Agronomy;2021-08-17
4. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems;Molecules;2021-04-30
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