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[1]	XIN Yu, SUN Jingmeng, ZHANG Weiyu. Research Progress of Physiological Activity and Preparations of Anthocyanins[J]. Science and Technology of Food Industry, 2021, 42(17): 413-422. DOI: 10.13386/j.issn1002-0306.2020080078
[2]	LONG Yue-teng, XIANG Xun-chao, YAN Li-mei, YANG Bo-wen, XU Liang, YOU Hui. Optimization of Ethanol Extracting Process of Anthocyanin from Black Rice[J]. Science and Technology of Food Industry, 2018, 39(21): 172-177. DOI: 10.13386/j.issn1002-0306.2018.21.031
[3]	SUN Qian-yi, LU Bao-jun, ZHANG Jing. Research progress of blueberry anthocyanin[J]. Science and Technology of Food Industry, 2016, (20): 381-384. DOI: 10.13386/j.issn1002-0306.2016.20.068
[4]	WANG Yang, DING Long, WANG Si- qing. Study on proanthocyanidins and anthocyanins contents of Lycium ruthenicum Murr.from different areas[J]. Science and Technology of Food Industry, 2016, (13): 122-126. DOI: 10.13386/j.issn1002-0306.2016.13.016
[5]	SHI Juan, ZHANG Man-li, SUN Han-ju, CHEN Xiao-yan, LOU Qiu-yan, LIU Ning, WANG Xiao. Study on in vivo antioxidation of anthocyanins from black rice[J]. Science and Technology of Food Industry, 2015, (05): 348-351. DOI: 10.13386/j.issn1002-0306.2015.05.065
[6]	YANG Yan, LI Hui-zhen, LIU Ming-she, ZHANG Zhi-jun. Study on the extracting technology and stability of anthocyanin from Black radish[J]. Science and Technology of Food Industry, 2014, (24): 225-229. DOI: 10.13386/j.issn1002-0306.2014.24.040
[7]	ZHAO Li-yi, LI Lu-ning, SHEN Rui-meng, ZHU Ning, SUN Ai-dong. Study on stability of acylated blueberries anthocyanins[J]. Science and Technology of Food Industry, 2014, (22): 299-303. DOI: 10.13386/j.issn1002-0306.2014.22.057
[8]	LI Lu-ning, CHEN Wei, ZHAO Li-yi, SUN Ai-dong. Acylation reaction of blueberry anthocyanins with gallic acid and evaluation of its antioxidant activities[J]. Science and Technology of Food Industry, 2014, (06): 102-106. DOI: 10.13386/j.issn1002-0306.2014.06.072
[9]	Study on the stability of premier blueberry anthocyanins[J]. Science and Technology of Food Industry, 2013, (13): 119-124. DOI: 10.13386/j.issn1002-0306.2013.13.042
[10]	Research progress in separation purification and component identification of anthocyanins[J]. Science and Technology of Food Industry, 2013, (03): 358-360. DOI: 10.13386/j.issn1002-0306.2013.03.054

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1.	蔡柱山，孙敏. 药食同源食品在现代健康管理中的应用研究. 食品安全导刊. 2025(08): 86-88 .
2.	贺子倩，游恩卓，吴志康，戴临雪，李朋宇，李加兴. 盐焗虾的工艺优化及智能感官评价. 食品工业. 2024(04): 58-63 .