Rosa chinensis as edible flowers: phytochemicals and biological effects

Author:

Zhou Huihui,Liu Ming,Yuan Yilin,Shalapy Nashwa M.,Cui Lili

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science,Agricultural and Biological Sciences (miscellaneous)

Reference55 articles.

1. Edible flowers, fresh herbs, baby vegetables: still room for growth;Rusnak;Prod. Bus.,1999

2. Phenolic compounds and antioxidant capacities of 10 common edible flowers from China;Xiong;J. Food Sci.,2014

3. Chemical constituents from flowers of Rosa chinensis;Zhao;Chin. Tradit. Herbal Drugs,2012

4. Modern research and analysis of Flos Rosae Chinensis;Ceng;Acta Chin. Med.,2014

5. Composition and antioxidant activity of anthocyanins isolated from Yunnan edible rose (An ning);Ge;Food Sci. Hum. Well.,2013

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