| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539155 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠We tentatively identified 4 anthocyanins in a Chinese purple yam. ⺠Sinapic acid and ferulic acid were the major phenolic acids in the purple yam. ⺠Techniques of HPLC-DAD-MS and HPLC-DAD were used for identification. ⺠Vacuum frying was proved to be a practical technology for purple yam processing.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zhongxiang Fang, Dan Wu, Dong Yü, Xinqian Ye, Donghong Liu, Jianchu Chen,