杂色乳牛肝菌酸 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "杂色乳牛肝菌酸" in Chinese language version.

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Velíšek J, Cejpek K. Pigments of higher fungi: A review (PDF). Czech Journal of Food Sciences. 2011, 29 (2): 87–102 [2024-07-14]. doi:10.17221/524/2010-CJFS . （原始内容存档 (PDF)于2015-04-21）.

Velíšek J, Cejpek K. Pigments of higher fungi: A review (PDF). Czech Journal of Food Sciences. 2011, 29 (2): 87–102 [2024-07-14]. doi:10.17221/524/2010-CJFS . （原始内容存档 (PDF)于2015-04-21）.
Edwards RL, Elsworthy GC. Variegatic acid, a new tetronic acid responsible for the blueing reaction in the fungus Suillus (Boletus) variegatus (Swartz ex Fr.). Chemical Communications. 1967, (8): 373b–374. doi:10.1039/C1967000373B.
Kasuga A, Aoyagi Y, Sugahara T. Antioxidant activity of fungus Suillus bovinus (L: Fr.) O. Kuntze. Journal of Food Science. 1995, 60 (5): 1113–85. doi:10.1111/j.1365-2621.1995.tb06304.x.
Vidovic SS, Mujic IO, Zekovic ZP, Lepojevic ZD, Tumbas VT, Mujic AI. Antioxidant properties of selected Boletus mushrooms. Food Biophysics. 2010, 5 (1): 49–58. S2CID 84061662. doi:10.1007/s11483-009-9143-6.
Huang YT, Onose J, Abe N, Yoshikawa K. In vitro inhibitory effects of pulvinic acid derivatives isolated from Chinese edible mushrooms, Boletus calopus and Suillus bovinus, on cytochrome P450 activity. Bioscience, Biotechnology, and Biochemistry. 2009, 73 (4): 855–60. PMID 19352038. S2CID 39654350. doi:10.1271/bbb.80759 .
Ahmed Z, Langer P. Synthesis of natural pulvinic acids based on a '[3+2] cyclization-Suzuki cross-coupling' strategy. Tetrahedron. 2005, 61 (8): 2055–63. doi:10.1016/j.tet.2004.12.048.

Huang YT, Onose J, Abe N, Yoshikawa K. In vitro inhibitory effects of pulvinic acid derivatives isolated from Chinese edible mushrooms, Boletus calopus and Suillus bovinus, on cytochrome P450 activity. Bioscience, Biotechnology, and Biochemistry. 2009, 73 (4): 855–60. PMID 19352038. S2CID 39654350. doi:10.1271/bbb.80759 .

Vidovic SS, Mujic IO, Zekovic ZP, Lepojevic ZD, Tumbas VT, Mujic AI. Antioxidant properties of selected Boletus mushrooms. Food Biophysics. 2010, 5 (1): 49–58. S2CID 84061662. doi:10.1007/s11483-009-9143-6.
Huang YT, Onose J, Abe N, Yoshikawa K. In vitro inhibitory effects of pulvinic acid derivatives isolated from Chinese edible mushrooms, Boletus calopus and Suillus bovinus, on cytochrome P450 activity. Bioscience, Biotechnology, and Biochemistry. 2009, 73 (4): 855–60. PMID 19352038. S2CID 39654350. doi:10.1271/bbb.80759 .

中国科普博览. 见手青到底能不能吃？. 上海科普网. [2024-07-14]. （原始内容存档于2024-07-14）.
Velíšek J, Cejpek K. Pigments of higher fungi: A review (PDF). Czech Journal of Food Sciences. 2011, 29 (2): 87–102 [2024-07-14]. doi:10.17221/524/2010-CJFS . （原始内容存档 (PDF)于2015-04-21）.
果壳. 揪一下蘑菇，它怎么瞬间变色了？. 凤凰网. [2024-07-14]. （原始内容存档于2024-07-14）.
Gruber, Gertraud. Isolierung und Strukturaufklärung von chemotaxonomisch relevanten Sekundärmetaboliten aus höheren Pilzen, insbesondere aus der Ordnung der Boletales (PDF). edoc.ub.uni-muenchen.de. 2002 [2023-08-10]. （原始内容存档 (PDF)于2023-11-10）（德语）.