Antioxidant Activities and Protective Effect of Anthocyanins from Purple Sweet Potato on HepG2 Cell Injury Induced by H2O2
LUO Chunli, WANG Lin, LI Xing, ZHANG Zicheng, ZHANG Jiuliang
FOOD SCIENCE . 2015, (17): 225 -230 .  DOI: 10.7506/spkx1002-6630-201517042