Analysis of Functional Constituents of Mulberries (Morus alba L.) Cultivated in a Greenhouse and Open Field during Maturation-Reference-Cited by-同舟云学术

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Analysis of Functional Constituents of Mulberries (Morus alba L.) Cultivated in a Greenhouse and Open Field during Maturation

Published:2015-10-31 Issue:10 Volume:44 Page:1588-1593
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Ha Yun,Lee Ji Young,Hwang In Guk,Han Hye Min,Park Bo Ram,Han Gui Jung,Park Jong Tae

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201533678769217.pdf

Reference42 articles.

1. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene

2. Phenolic Compounds in Plant Foods: Chemistry and Health Benefits

3. Comparison of Nutritional and Functional Constituents, and Physicochemical Characteristics of Mulberrys from Seven Different Morus alba L. Cultivars

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Multivariate Analysis of the Phenological Stages, Yield, Bioactive Components, and Antioxidant Capacity Effects in Two Mulberry Cultivars under Different Cultivation Modes;Horticulturae;2023-12-12

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