Evaluation of the bitter components of bamboo shoots using a metabolomics approach-Reference-Cited by-同舟云学术

Evaluation of the bitter components of bamboo shoots using a metabolomics approach

Published:2019 Issue:1 Volume:10 Page:90-98
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Gao Quan¹²³⁴⁵^ORCID,Jiang Hao⁶³⁴⁵,Tang Feng⁷⁸⁹⁵,Cao Hai-qun¹²³⁴⁵,Wu Xiang-wei¹¹⁰³⁴⁵,Qi Fei-fei¹¹¹²¹³⁵,Sun Jia⁷⁸⁹⁵¹⁴,Yang Jun¹⁴¹⁵¹⁶¹⁷¹⁸

Affiliation:

1. Anhui Key Laboratory of Agricultural Products

2. School of Plant Protection

3. Anhui Agricultural University

4. Hefei 230036

5. China

6. State Key Laboratory of Tea Plant Biology and Utilization

7. State Forestry Administration Key Open Laboratory

8. International Centre for Bamboo and Rattan

9. Beijing 100102

10. School of Resource and Environment

11. Qingdao Institute of Bioenergy and Bioprocess Technology

12. Chinese Academy of Sciences

13. Qingdao 266101

14. Department of Entomology and Nematology

15. UC Davis Comprehensive Cancer Center

16. University of California

17. Davis

18. USA

Abstract

The metabolomics methodology can be more convenient to evaluate the function of food.

Funder

China Scholarship Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO01820K

Reference41 articles.

1. Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food

2. Z. H. Jiang , Conservation of bamboo resources and genetic improvement , in Bamboo and Rattan in the World Beijing , China Forestry Publishing House , China , 2007

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