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期刊名称

  • food science and technology(1)
  • journal of food measurement and characterization(1)

关键词

  • antioxidant activity; phenolic acid; vegetable; structure; prooxidant activity(1)
  • purple vegetables; anthocyanin; anthocyanidin; hplc-esi-ms; antioxidant ability(1)

作者

  • Gao, Qingchao AND Li, Yi AND Liang, Ying AND Li, Yahui AND Zhang, Zhiyong AND Liang, Ying(0)

机构

  • jiangsu acad agr sci, inst food safety & nutr, nanjing 210014, peoples r china(1)
  • jiangsu acad agr sci, inst food safety & nutr, nanjing, peoples r china(1)
  • jiangsu key lab food qual & safety, nanjing, peoples r china(1)
  • jiangsu univ, sch food & biol engn, zhenjiang 212013, jiangsu, peoples r china(1)
  • jiangsu univ, sch food & biol engn, zhenjiang, jiangsu, peoples r china(1)
  • key lab food qual & safety jiangsu prov, nanjing 210014, peoples r china(1)

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年份

  • 2022(2)
科研产出
资源类型: 外文期刊
作者:Gao, Qingchao(精确检索)
作者:Li, Yi(精确检索)
作者:Liang, Ying(精确检索)
作者:Li, Yahui(精确检索)
作者:Zhang, Zhiyong(精确检索)
作者:Liang, Ying(精确检索)
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1Antioxidant and prooxidant activities of phenolic acids commonly existed in vegetables and their relationship with structures

作者：

机构：

来源：FOOD SCIENCE AND TECHNOLOGY

关键词： antioxidant activity; phenolic acid; vegetable; structure; prooxidant activity

年份：2022

2Profile of anthocyanins in purple vegetables commonly consumed in China and their relationship with antioxidant abilities

作者：

机构：

来源：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

关键词： Purple vegetables; Anthocyanin; Anthocyanidin; HPLC-ESI-MS; Antioxidant ability

年份：2022

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