Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-23397-0.pdf
Reference30 articles.
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3. Araceli, C., Madelourdes, P. H., Maelena, P., Joséa, R. & Carlosandrés, G. Chemical studies of anthocyanins: A review. Food Chemistry 113, 859–871 (2009).
4. Lu, L. Z. et al. Anthocyanin extracts from purple sweet potato by means of microwave baking and acidified electrolysed water and their antioxidation in vitro. International Journal of Food Science & Technology 45, 1378–1385 (2010).
5. Kim, H. W. et al. Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking. Food Chemistry 130, 966–972 (2012).
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