Hans-Ulrich Humpf 【题名】:Analysis of sphingolipids in potatoes (Solanum tuberosum L.) and sweet potatoes (Ipomoea batatas (L.) Lam.) by reversed phase high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) 【期刊】:Molecular Nutrition & Food Research
Dai-fu Maa, c【题名】:Purple sweet potato color repairs d-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins 【期刊】:Molecular Nutrition & Food Research