Evaluation of DPPH-radical-scavenging activity and antimutagenicity and analysis of anthocyanins in an alcoholic fermented beverage produced from cooked or raw purple-fleshed sweet potato (Ipomoea Batatas cv. Ayamurasaki) roots

Food Science and Technology Research

Volumn 11, Issue 4, 2005, Pages 390-394

  Saigusa, Noriaki ^a   Terahara, Norihiko ^b   Ohba, Riichiro ^a  

^a SOJO UNIVERSITY   (Japan)

^b MINAMI KYUSHU UNIVERSITY   (Japan)

Author keywords

Alcoholic beverage; Anthocyanin; Antimutagenicity; Dpph radical scavenging activity; Purple fleshed sweet potato

Indexed keywords

IPOMOEA BATATAS;

EID: 35348853334     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.11.390     Document Type: Article

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