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The evaluation of total phenolic, flavonoid, and antioxidant activities of black soybean tempeh and purple sweet potato as antidiabetic candidate

机译：黑豆脾脏和紫红薯的总酚类，黄酮类化合物和抗氧化活性的评价为抗糖尿病候选者

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Yuny Damayanti; Hendra Susanto; Abdul Gofur;
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1. Effects of steaming and dehydration on anthocyanins, antioxidant activity, total phenols and color characteristics of purple-fleshed sweet potatoes (Ipomoea batatas). [J] . Yang J., Gadi RL American journal of food technology . 2008,第4期

机译：蒸煮和脱水对紫肉甘薯（Ipomoea batatas）花色苷，抗氧化活性，总酚和颜色特征的影响。
2. Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes( Ipomoea batatas ) [J] . J. Yang, R.L. Gadi American journal of food technology . 2008,第4期

机译：蒸煮和脱水对紫心甘薯花色苷，抗氧化活性，总酚和颜色特征的影响
3. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715 [J] . Ming-Yen Juan, Cheng-Chun Chou Food microbiology . 2010,第5期

机译：枯草芽孢杆菌BCRC 14715固态发酵提高黑大豆的抗氧化活性，总酚和类黄酮含量
4. Antioxidant activity, phenolic and flavonoids total of ethanolic extract of Ipomoea batata L. leaves (white, yellow, orange, and purple) [C] . Indah Dwiatmi Dewijanti, Sofna D. Banjarnahor, Triyuliani, International Symposium on Applied Chemistry . 2017

机译：抗氧化活性，酚类和黄酮类化合物的Ipomoea Batata L.叶子（白色，黄色，橙色和紫色）
5. A study of major flavonoid compounds and analysis of total phenols, total flavonoids, and antioxidant activity in the leaves, stems, roots, and flowers of Sesbania grandiflora. [D] . Ghosh, Rajarshi. 2014

机译：研究大叶黄柏中主要黄酮类化合物并分析其总酚，总黄酮和叶，茎，根和花中的抗氧化活性。
6. Black soybean tempeh and purple sweet potato improve sperm quality in streptozotocin-induced diabetic rats [O] . Abdul Gofur, Agung Witjoro, Siti Nur Arifah, 2020

机译：黑豆豆蔻和紫色甘薯改善了链脲佐菌素诱导的糖尿病大鼠的精子质量
7. PHENOLIC ACIDS, FLAVONOIDS PROFILES AND ANTIOXIDANT ACTIVITY OF TEMPEH PROTEIN HYDROLYSATE PREPARED FROM SOYBEAN TEMPEH [O] . Noriham Abdullah, Wan Saidatul Syida Wan Kamarudin, Normah Ismail, 2018

机译：酚醛酸，黄酮类化合物和由大豆温度制备的Tempeh蛋白水解产物的抗氧化活性

The evaluation of total phenolic, flavonoid, and antioxidant activities of black soybean tempeh and purple sweet potato as antidiabetic candidate

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