Effects of different harvesting times and processing methods on the quality of cultivated Fritillaria cirrhosa D. Don-Reference-Cited by-同舟云学术

Effects of different harvesting times and processing methods on the quality of cultivated Fritillaria cirrhosa D. Don

Published:2021-03-15 Issue:6 Volume:9 Page:2853-2861
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ma Bujin¹,Ma Jing¹,Li Bo¹,Tao Qian¹,Gan Jiaxia¹,Yan Zhuyun¹^ORCID

Affiliation:

1. State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China School of Pharmacy Chengdu University of Traditional Chinese Medicine Chengdu China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2241

Reference41 articles.

1. Drying alters the phenolic constituents, antioxidant properties, α-amylase, and α-glucosidase inhibitory properties of Moringa (Moringa oleifera ) leaf

2. Seasonal variation of triterpenes and phenolic compounds in australianCentella asiatica(L.) Urb

3. Harvesting time influences the yield and oil composition of Origanum vulgare L. ssp. vulgare and ssp. hirtum

4. Understanding and manipulating sucrose phloem loading, unloading, metabolism, and signalling to enhance crop yield and food security

5. Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours

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