Phenolic compounds in Chinese purple yam and changes during vacuum frying

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Phenolic compounds in Chinese purple yam and changes during vacuum frying

Phenolic compounds and their changes during vacuum frying were investigated for a Chinese purple yam. Three cyanidin derivatives and one peonidin derivative were tentatively identified by HPLC-DAD-ESIMS analysis; sinapic acid and ferulic acid were identified by HPLC-DAD analysis with authentic chemi...

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Bibliographic Details
Main Authors:	Fang, Zhongxiang, Wu, D., Yü, D., Ye, X., Liu, D., Chen, J.
Format:	Journal Article
Published:	2011
Online Access:	http://hdl.handle.net/20.500.11937/8680

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