Caffeoylsophorose in a Red Vinegar Produced through Fermentation with Purple Sweetpotato-Reference-Cited by-同舟云学术

Caffeoylsophorose in a Red Vinegar Produced through Fermentation with Purple Sweetpotato

Published:2003-03-19 Issue:9 Volume:51 Page:2539-2543
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Terahara Norihiko¹,Matsui Toshiro¹,Fukui Keiichi¹,Matsugano Kazusato¹,Sugita Koichi¹,Matsumoto Kiyoshi¹

Affiliation:

1. Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Takanabe, Miyazaki 884-0003, Japan; Department of Bioscience and Biotechnology, Division of Bioresource and Bioenviromental Sciences, Faculty of Agriculture, Graduate School of Kyushu University, Fukuoka 812-8581, Japan; and Miyazaki JA Food Research and Development Inc., Ikimedai, Miyazaki 880-0943, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf026146u

Reference33 articles.

1. Studies on Chlorogenic Acid Biosynthesis in Sweet Potato Root Tissue in Special Reference to the Isolation of a Chlorogenic Acid Intermediate

2. Chemical structures of two anthocyanins from purple sweet potato, Ipomoea batatas

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