1.
Analysis of Main Nutrient Components of Sweetpotato Ningzishu No.1 and Physical and Chemical Properties of the Starch
宁紫薯1号甘薯的营养成分及其淀粉理化性质分析
2.
Extraction, Purification of Anthocyanins Pigment from Purple Sweet Potatoes (Ipomoea Batatas);
紫薯中花色甙色素提取及纯化方法的研究
3.
Breeding and cultivation of high quality purple sweet potato,Fushu 9
紫肉色甘薯新品种福薯9号的选育和栽培要点
4.
Study on the Technology Conditions of Extraction and Purification and Property of Purple Sweet Potato Color;
紫甘薯色素提取纯化工艺及性质研究
5.
Isozyme Analysis of Different Tissue and Organ of Purple Sweet Potato;
紫色甘薯不同组织器官的同工酶研究
6.
Study on Technique of One-step-seedling Formation from Shoot Tip Culture in Vitro of Purple-colored Sweet Potato;
紫色甘薯茎尖培养一步成苗技术研究
7.
Extraction and Stability of the Dioscorea alata Purple Pigment;
参薯紫色素的提取工艺和稳定性研究
8.
Research on Enzymolysis Technology in The Processing of Purple Sweet Potato Powder
紫甘薯粉加工过程中酶解工艺的研究
9.
Study on the stability of anthocyanin in purple sweet potato powder
紫甘薯粉生产中花青素的稳定性研究
10.
Study on the Nutrients and Snack Food Exploitation of Purple Sweet Potatoes
紫甘薯营养成分分析及休闲食品开发
11.
Study on Extracting Conditions and Properties of Anthocyan from Purple Potato
紫色马铃薯花色苷的提取及性质研究
12.
Study on Extraction of Proanthocyanidins from Sweet Potato Skin
紫色甘薯皮中原花青素提取工艺研究
13.
Optimizing Technical Conditions for Microwave Drying Purple Sweet Potato Slices
微波干制紫心甘薯片的工艺优化研究
14.
Study in vitro on Antioxidant Actvities of Anthocyanins from Purple Core Sweet
紫心甘薯花色苷抗氧化活性体外实验研究
15.
Studies on Screening of Saccharomyces Cerevisiae and Brewing Technology of Purple Sweet Potato Wine;
优良果酒酵母筛选与紫甘薯酒发酵工艺研究
16.
Study of the Extraction、Purification by Membrane Technology and Stability of Anthocyanin Pigment from Purple Sweet Potato;
紫甘薯花色苷提取、膜分离及加工稳定性研究
17.
Studies on Pigments Production by Monascus with Purple Sweet Potato Starch Using Submerged Fermentation Technology;
紫甘薯淀粉制备红曲色素的液态发酵技术研究
18.
Study on Biological Activity and Preparation of Purple Sweet Potato Color (PSPC);
紫甘薯红色素的制备及生物学活性研究