Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods

Author:

Shen Xiaojing123,Nie Fanqiu1,Fang Haixian4,Liu Kunyi56ORCID,Li Zelin1,Li Xingyu1,Chen Yumeng1,Chen Rui1,Zheng Tingting7,Fan Jiangping1

Affiliation:

1. College of Food Science and Technology, College of Science Yunnan Agricultural University Kunming China

2. Yunnan Key Laboratory of Pharmacology for Natural Products Kunming Medical University Kunming China

3. Yunnan Organic Tea Industry Intelligent Engineering Research Center Key Laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan Province Kunming China

4. Quality Standardizing and Testing Technology Institute, Yunnan Academy of Agricultural Sciences Kunming China

5. College of Wuliangye Technology and Food Engineering Yibin Vocational and Technical College Yibin China

6. Research Platform for Innovation and Utilization of Medicine Food Homology and Fermented Food Yibin Vocational and Technical College Yibin China

7. Pu'er Institute of Pu‐erh Tea Pu'er China

Publisher

Wiley

Subject

Food Science

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