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Evaluation of structure and bioprotective activity of key high molecular weight acylated anthocyanin compounds isolated from the purple sweet potato (Ipomoea batatas L. cultivar Eshu No.8).
Luo, Chun-Li; Zhou, Qing; Yang, Zi-Wei; Wang, Rui-Dan; Zhang, Jiu-Liang.
Afiliação
  • Luo CL; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Zhou Q; Department of Pharmacy, Wuhan City Central Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430014, China.
  • Yang ZW; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Wang RD; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Zhang JL; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China. Electronic address: zjl_ljz@mail.hzau.edu.cn.
Food Chem ; 241: 23-31, 2018 Feb 15.
Article em En | MEDLINE | ID: mdl-28958523
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ipomoea batatas / Antocianinas Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article País de afiliação: China
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ipomoea batatas / Antocianinas Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article País de afiliação: China