![]()
参考文献
[1]余华,宋永康,姚清华等.不同肉色甘薯营养成分分析[J].福建农业学报,2010,25(04):482-485.DOI:10.19303/j.issn.1008-0384.2010.04.021.
[2]Li A, Xiao R, He S, et al. Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation. Molecules. 2019;24(21):3816. Published 2019 Oct 23. doi:10.3390/molecules24213816
[3]唐忠厚,魏猛,陈晓光等.不同肉色甘薯块根主要营养品质特征与综合评价[J].中国农业科学,2014,47(09):1705-1714.
[4]曹凤红,陈晓嫚,黄爱兰等.热处理对紫薯抗氧化物质的影响[J].长春师范大学学报,2023,42(08):94-102.
[5]谭属琼,谢勇武.紫甘薯与甘薯营养成分分析与比较[J].食品工业,2016,37(06):276-278.
[6]https://fooddb.mext.go.jp/result/result_top.pl?USER_ID=18146
[7]中国食品发酵工业研究院.血糖生成指数(GI)国际联合研究与测试实验室
来源:科普中国![]()
特别声明:以上内容(如有图片或视频亦包括在内)为自媒体平台“网易号”用户上传并发布,本平台仅提供信息存储服务。
Notice: The content above (including the pictures and videos if any) is uploaded and posted by a user of NetEase Hao, which is a social media platform and only provides information storage services.