Comparison of the Xanthine Oxidase Inhibitory Activity and Sensory Quality of Different Steamed Purple Sweet Potato Buns
LI Huipin
FAN Chaoqi
SONG Miao
GU Yixiao
TANG Ning
SUO Biao
JIA Zhiying
AI Zhilu
Keywords：steamed purple sweet potato bunsactive componentsxanthine oxidase inhibitory activityantioxidant activitysensory quality
Publication Date：2023-10-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：10( 69-78 )