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Characteristics of Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)

机译：由翅片豆芽果汁（Psophocarpus Tetragonolobus）和红甘薯（Ipomoea Batatas）制成的发酵饮料特征

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Novelina Novelina; Kesuma Sayuti; Fitri Nur Rahmadani;
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1. Lactic Acid Fermentation Of Anthocyanin-rich Sweet Potato (ipomoea Batatas L.) Into Lacto-juice [J] . Smita H. Panda, Samir K. Naskar, Paramasivan Sethuraman Sivakumar, International journal of food science & technology . 2009,第2期

机译：富含花青素的甘薯（ipomoea Batatas L.）的乳酸发酵成乳汁
2. Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice [J] . Smita H. Panda, Ramesh C. Ray Plant Foods for Human Nutrition . 2007,第2期

机译：富含β-胡萝卜素的甘薯（Ipomoea batatas L.）的乳酸发酵成乳汁
3. Lactic acid fermentation of beta -carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice. [J] . Panda S H, Ray R C Plant Foods for Human Nutrition . 2007,第2期

机译：富含β-胡萝卜素的甘薯（Ipomoea batatas L.）的乳酸发酵成乳汁。
4. Influence of sweet potato types on physical and sensory characteristics pure of sweet potato soup(ipomoea batatas L) [C] . T Setiawati, S Sudewi, A Mahmudatussaadah Annual Applied Science and Engineering Conference . 2019

机译：红薯类型对甘薯汤（Ipomoea Batatas L）纯纯度纯度的影响
5. CHARACTERIZATION OF WINGED BEAN (PSOPHOCARPUS TETRAGONOLOBUS (L.) DC.) ACCESSIONS USING ISOENZYME PROFILES AND MORPHOLOGICAL CHARACTERISTICS (ELECTROPHORESIS, STARCH GEL, DICHOTOMOUS KEY). [D] . PEIRIS, BAMINIHANNADIGE COLIN NISANTHA. 1986

机译：使用同工酶谱和形态学特征（电泳，淀粉糊，两歧键）表征四翅豆（四翅目拟青虾（L.）DC。）的习性。
6. IbMADS1 (Ipomoea batatas MADS-box 1 gene) is Involved in Tuberous Root Initiation in Sweet Potato (Ipomoea batatas) [O] . Amy Tsu Ku, Yi-Shiuan Huang, Yu-Shu Wang, 2008

机译：IbMADS1（番薯番薯属MADS-box 1基因）与甘薯（番薯番薯）的块根萌发有关。
7. "Studies on the Structure of Young Tubers of Sweet Potatoes, Ipomoea Batatas Lam., with Special Reference to Varietal Differences in the Capacity of Accumulating Starch : III. Structural Characteristics of Young Tubers in High Starch Content Strains obtained from Interspecific Hybridization between Sweet Potato and its Wild Relatives, Ipomoea trifida (H.B.K.) G.Don" [O] . 宮司佑三, 国分禎二 100

机译：“甘薯幼苗结构研究，Ipomoea Batatas Lam。，特别提到淀粉积累能力的品种差异：III。从甘薯和甘薯之间的种间杂交获得的高淀粉含量菌株中幼龄块茎的结构特征它的野生亲属，Ipomoea trifida（HBK）G。Don“

Characteristics of Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)

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