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	From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking 期刊论文 Food Chemistry,2016, 卷号: 191, 页码: 81-90 作者: Tang, Yayuan; Cai, Weixi; Xu, Baojun 收藏 \| 浏览/下载：13/0 \| 提交时间：2021/04/23 Anthocyanin Antioxidants Black rice Cyanidin-3-glucoside Phenolic compounds Thermal processing
	Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China 期刊论文 Food Science and Human Wellness,2015, 卷号: 4, 期号: 3, 页码: 123-132 作者: Tang, Yayuan; Cai, Weixi; Xu, Baojun 收藏 \| 浏览/下载：14/0 \| 提交时间：2021/04/23 Antioxidant capacities Carotenoids Phenolics Processing Sweet potato