Extraction method and extraction conditions on the purple pigment from purple Dioscorea alata L were studied.

以紫色参薯为原料,研究了参薯紫色素的提取方法及提取条件.

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Biophysical and biochemical indexes correlating with the browning of different parts of yams Dioscorea alata L.

研究了薯蓣贮藏期间不同部位褐变相关的生理生化差异.

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