Changes in the profiling of bioactive components with the roasting process in Lycium chinense leaves and the anti‐obesity effect of its bioaccessible fractions-Reference-Cited by-同舟云学术

Changes in the profiling of bioactive components with the roasting process in Lycium chinense leaves and the anti‐obesity effect of its bioaccessible fractions

Published:2019-04-10 Issue:9 Volume:99 Page:4482-4492
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Choi Eun‐Hye¹²,Lee Da‐Yeon¹,Park Hee‐Sook³,Shim Soon‐Mi¹^ORCID

Affiliation:

1. Department of Food Science and BiotechnologySejong University Seoul Republic of Korea

2. R&D Center, Sejongbiotech Corporation Seoul Republic of Korea

3. Division of Metabolism and NutritionKorea Food Research Institute Wanju‐Gun Republic of Korea

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9687

Reference58 articles.

1. Goji (Lycium barbarumandL. chinense): Phytochemistry, Pharmacology and Safety in the Perspective of Traditional Uses and Recent Popularity

2. Selenium increases chlorogenic acid, chlorophyll and carotenoids ofLycium chinenseleaves

3. Phenolic compositions and antioxidant attributes of leaves and stems from three inbred varieties of Lycium chinense Miller harvested at various times

4. Anti-Obesity and Hypolipidemic Effects ofLycium chinenseLeaf Powder in Obese Rats

5. Effects of Chinese wolfberry (Lycium chinense P. Mill.) leaf hydrolysates on the growth of Pediococcus acidilactici

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