Evaluation of flavonoid and polyphenol constituents in mulberry leaves using HPLC fingerprint analysis-Reference-Cited by-同舟云学术

Evaluation of flavonoid and polyphenol constituents in mulberry leaves using HPLC fingerprint analysis

Published:2019-08-24 Issue:2 Volume:55 Page:526-533
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

He Xiaoyun¹²^ORCID,Chen Xu¹,Ou Xiaoqun¹,Ma Liyan²,Xu Wentao¹²,Huang Kunlun¹²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering China Agricultural University Beijing 100083China

2. Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety) Ministry of Agriculture Beijing 100083China

Funder

National Key Research and Development Project of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14281

Reference29 articles.

1. Phytochemical profiles of wild grown blackberry and mulberry in Turkey. Acta scientiarum Polonorum;Akin M.;Hortorum Cultus,2016

2. Antioxidant and Antimicrobial Attributes of Different Solvent Extracts from Leaves of Four Species of Mulberry

3. Studies on the Constituents of the Leaves of Morus alba L.

4. 4- O -Caffeoylquinic acid as an antioxidant marker for mulberry leaves rich in phenolic compounds

5. Seasonal variations of iminosugars in mulberry leaves detected by hydrophilic interaction chromatography coupled with tandem mass spectrometry

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