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Comparison of Phenolic Compounds Contents between White and Red ginseng and Their Inhibitory Effect on Melanin Biosynthesis

机译：酚类化合物含量的比较与黑糖素生物合成的酚类化合物含量及其对黑素生物合成的抑制作用

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1. Accumulation of Phenolic Compounds and Expression Profiles of Phenolic Acid Biosynthesis-Related Genes in Developing Grains of White, Purple, and Red Wheat [J] . Dongyun Ma, Yaoguang Li, Jian Zhang, Frontiers in Plant Science . 2016,第1期

机译：白，紫，红小麦籽粒中酚类化合物的积累及酚酸生物合成相关基因的表达特征
2. Accumulation of Phenolic Compounds and Expression Profiles of Phenolic Acid Biosynthesis-Related Genes in Developing Grains of White, Purple, and Red Wheat [J] . Dongyun Ma, Yaoguang Li, Jian Zhang, Frontiers in Plant Science . 2016,第1期

机译：白，紫，红小麦籽粒中酚类化合物的积累及酚酸生物合成相关基因的表达特征
3. Comparison of Ginsenoside and Phenolic Ingredient Contents in Hydroponically-cultivated Ginseng Leaves, Fruits, and Roots [J] . Sang Yoon Choi, Chang-Won Cho, Yeonmi Lee, Journal of Ginseng Research . 2012,第4期

机译：水培人参叶片，果实和根中人参皂甙和酚类成分含量的比较
4. Enhancement of ginsenoside compounds by far infrared irradiation in ultra fine powdered red ginseng(Panax ginseng C.A. Meyer) [C] . Cheng Wu Jin, Ghimeray Amal Kumar, Won Woo Kim, 2012 12th IEEE International Conference on Nanotechnology. . 2012

机译：在超细粉红色人参中通过远红外辐射增强人参皂甙化合物（Panax ginseng C.A. Meyer）
5. Sensory attributes and phenolic acid content of bran and wholegrain products using red or white wheat. [D] . Challacombe, Carolyn. 2011

机译：使用红色或白色小麦的麸皮和全麦制品的感官属性和酚酸含量。
6. Accumulation of Phenolic Compounds and Expression Profiles of Phenolic Acid Biosynthesis-Related Genes in Developing Grains of White Purple and Red Wheat [O] . Dongyun Ma, Yaoguang Li, Jian Zhang, -1

机译：白紫红小麦籽粒中酚类化合物的积累及其与酚酸生物合成相关基因的表达特征
7. Comparison of Content in Phenolic Compounds and Antioxidant Capacity in Grains of White, Red, and Black Sorghum Varieties Grown in the Mediterranean Area [O] . -1

机译：在地中海种植的白，红色和黑高粱品种颗粒中酚类化合物和抗氧化能力的比较

Comparison of Phenolic Compounds Contents between White and Red ginseng and Their Inhibitory Effect on Melanin Biosynthesis

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