河北
參考文獻
[1]余華,宋永康,姚清華等.不同肉色甘薯營養(yǎng)成分分析[J].福建農(nóng)業(yè)學(xué)報,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,陳曉光等.不同肉色甘薯塊根主要營養(yǎng)品質(zhì)特征與綜合評價[J].中國農(nóng)業(yè)科學(xué),2014,47(09):1705-1714.
[4]曹鳳紅,陳曉嫚,黃愛蘭等.熱處理對紫薯抗氧化物質(zhì)的影響[J].長春師范大學(xué)學(xué)報,2023,42(08):94-102.
[5]譚屬瓊,謝勇武.紫甘薯與甘薯營養(yǎng)成分分析與比較[J].食品工業(yè),2016,37(06):276-278.
[6]https://fooddb.mext.go.jp/result/result_top.pl?USER_ID=18146
[7]中國食品發(fā)酵工業(yè)研究院.血糖生成指數(shù)（GI）國際聯(lián)合研究與測試實驗室
來源：科普中國
特別聲明：以上內(nèi)容(如有圖片或視頻亦包括在內(nèi))為自媒體平臺“網(wǎng)易號”用戶上傳并發(fā)布，本平臺僅提供信息存儲服務(wù)。
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.
