Phytochemicals and bioactivities of Goji ( Lycium barbarum L. and Lycium chinense Mill.) leaves and their potential applications in the food industry: a review-Reference-Cited by-同舟云学术

Phytochemicals and bioactivities of Goji ( Lycium barbarum L. and Lycium chinense Mill.) leaves and their potential applications in the food industry: a review

Published:2021-12-21 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Lei Zilun¹,Chen Xianqiang¹,Cao Fuliang²,Guo Qirong²,Wang Jiahong¹²^ORCID

Affiliation:

1. Department of Food Science and Engineering College of Light Industry and Food Engineering Nanjing Forestry University Nanjing 210037 China

2. Co‐innovation Center for the Sustainable Forestry in Southern China College of Forestry Nanjing Forestry University Nanjing 210037 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15507

Reference68 articles.

1. The Role of Bacterial Biofilm in Antibiotic Resistance and Food Contamination

2. Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology

3. Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

4. Analysis of antioxidant capacity and polyphenol content of Goji fruit products available on the European market

5. Trace Elements inLycium barbarumL. Leaves by Inductively Coupled Plasma Mass Spectrometry after Microwave Assisted Digestion and Multivariate Analysis

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