Antioxidative Activity and Food Chemical Properties of Anthocyanins from the Colored Tuber Flesh of Potatoes
赤紫肉色ジャガイモのアントシアニンの抗酸化活性と食品化学的特性

Gensho ISHII, Motoyuki MORI, Yoshiki UMEMURA
1996 Nippon Shokuhin Kagaku Kogaku kaishi  
doi:10.3136/nskkk.43.962 fatcat:rxbf4ep57ndhddfp643ymivrlm