[1]赵秀玲. 甘薯的营养成分与保健作用[J]. 中国食物与营养,2008(10):58-60.
[2]Yoshimoto M,Yamakawa O,Suda I. Physiological function of purple colored flesh sweetpotato[J]. Food Processing,1998,33(8):15-17.
[3]李强,马代夫,李秀英,等. 鲜食及紫薯淀粉加工甘薯新品种徐紫薯4号的选育与栽培要点[J]. 江苏农业科学,2014,42(9):86-87.
[4]谢一芝,郭小丁,贾赵东,等. 宁紫薯1号的选育及高产施肥技术研究[J]. 上海农业学报,2008,24(4):115-117.
[5]谢一芝,郭小丁,马佩勇,等. 宁紫薯2号的选育及栽培生理研究[J]. 江西农业学报,2016,28(1):1-5.
[6]谢一芝,郭小丁,贾赵东,等. 紫心甘薯新品种宁紫薯3号的选育及栽培技术[J]. 江苏农业科学,2015,43(12):110-111.
[1]孙健,岳瑞雪,钮福祥,等.紫甘薯花青素的大孔树脂动态吸附工艺优化[J].江苏农业科学,2013,41(06):227.
Sun Jian,et al.Optimization of dynamic adsorption technology of macroporous resin for anthocyanin in purple sweet potato[J].Jiangsu Agricultural Sciences,2013,41(11):227.
[2]谢一芝,郭小丁,贾赵东,等.紫甘薯新品种宁紫薯3号的选育及栽培技术[J].江苏农业科学,2015,43(12):110.
Xie Yizhi,et al.Breeding and cultivation techniques of a new purple sweet potato cultivar “Ningzishu No.3”[J].Jiangsu Agricultural Sciences,2015,43(11):110.
[3]史经略.紫甘薯黄酒的研制[J].江苏农业科学,2013,41(11):286.
Shi Jinglüe.Development of purple sweet potato rice wine[J].Jiangsu Agricultural Sciences,2013,41(11):286.
[4]孙健,王洪云,钮福祥,等.不同品种紫甘薯花青素含量及抗氧化活性差异[J].江苏农业科学,2013,41(12):323.
Sun Jian,et al.Difference of anthocyanin contents and antioxidant activities of different purple sweet potatoes[J].Jiangsu Agricultural Sciences,2013,41(11):323.
[5]房增国.高产优质紫甘薯品种的筛选[J].江苏农业科学,2015,43(09):136.
Fang Zengguo.Screening of purple sweet potato cultivars with high yield and high quality[J].Jiangsu Agricultural Sciences,2015,43(11):136.
[6]昝立峰,李丹花,殷春燕,等.大孔吸附树脂分离纯化紫甘薯色素的动力学分析[J].江苏农业科学,2018,46(10):199.
Zan Lifeng,et al.Kinetic analysis of separation and purification of pigments from purple sweet potatoes by macroporous resins[J].Jiangsu Agricultural Sciences,2018,46(11):199.