Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications-Reference-Cited by-同舟云学术

Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications

Published:2022-12-18 Issue: Volume: Page:1-13
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Peng Qiong¹,Zhang Yao¹,Zhu Mingxuan¹,Bao Feng¹,Deng Jing¹²,Li Wen¹²

Affiliation:

1. National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China

2. College of Food Science and Engineering, Nanjing University of Finance, and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, China

Funder

Natural Science Foundation of Hunan Province of China

the key program of Hunan Provincial Department of science and technology

Scientific Research Fund of Hunan Provincial Education Department

Central South University of Forestry and Technology Introduced Talent Research Startup Fund

Program for Science &Technology Innovation Platform/Talents of Hunan Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2156476