Phenolic profile and antioxidant properties of sand rice ( Agriophyllum squarrosum ) as affected by cooking and in vitro digestion-Reference-Cited by-同舟云学术

Phenolic profile and antioxidant properties of sand rice ( Agriophyllum squarrosum ) as affected by cooking and in vitro digestion

Published:2019-03-26 Issue:8 Volume:99 Page:3871-3878
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wang Qi¹,Shao Hongjun¹^ORCID,Zhang Zhong¹,Yan Shuaishuai¹,Huang Feng²,Zhang Hong²,Yang Xinbing¹

Affiliation:

1. Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Key Laboratory of Ministry of Education for Medicinal Plant Resource and Natural Pharmaceutical Chemistry, College of Food Engineering and Nutritional ScienceShaanxi Normal University Xi'an China

2. Institute of Food Science and TechnologyChinese Academy of Agriculture Sciences Beijing China

Funder

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9609

Reference40 articles.

1. Eating from the wild: diversity of wild edible plants used by Tibetans in Shangri-la region, Yunnan, China

2. The role of wild edible plants in household food security among transitioning hunter-gatherers: evidence from the Philippines