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A critical review on chemical constituents and pharmacological effects of Lilium

Pengyu Wang Jian Li Fatma Alzahra K.Attia Wenyi Kang Jinfeng Wei Zhenhua Liu Changqin Li

食品科学与人类健康(英文)2019，Vol.8Issue(4)：P.330-336,7.

食品科学与人类健康(英文)2019，Vol.8Issue(4)：P.330-336,7.DOI:10.1016/j.fshw.2019.09.001

A critical review on chemical constituents and pharmacological effects of Lilium

Pengyu Wang ¹Jian Li ²Fatma Alzahra K.Attia ³Wenyi Kang ⁴Jinfeng Wei ⁴Zhenhua Liu ⁴Changqin Li⁴

作者信息

1. National R&D Center for Edible Fungus Processing Technology,Henan University,Kaifeng 475004,China
2. School of Food Science and Engineering,Hefei University of Technology,Hefei 23009,China
3. National R&D Center for Edible Fungus Processing Technology,Henan University,Kaifeng 475004,China Department of Ornamental,Medicinal and Aromatic Plants,Faculty of Agriculture,Assiut University,71515,Egypt
4. National R&D Center for Edible Fungus Processing Technology,Henan University,Kaifeng 475004,China Joint International Research Laboratory of Food&Medicine Resource Function,Henan Province,Kaifeng 475004,China
折叠

摘要

关键词

Lilium/Chemical constituents/Pharmacological effects

分类

医药卫生

引用本文复制引用

Pengyu Wang,Jian Li,Fatma Alzahra K.Attia,Wenyi Kang,Jinfeng Wei,Zhenhua Liu,Changqin Li..A critical review on chemical constituents and pharmacological effects of Lilium[J].食品科学与人类健康(英文),2019,8(4):P.330-336,7.

基金项目

Science and Technology Development Program of Henan Province(192102110112) （192102110112）

Science and Technology Project of Kaifeng(1908005). （1908005）

食品科学与人类健康(英文)

ISSN：2097-0765

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