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Flowers: precious food and medicine resources

Xuqiang Liu Wenyi Kang Senye Wang Lili Cui Huihui Zhou Yuhang Liu Lijun Meng Sitan Chen Xuefeng Xi Yan Zhang

食品科学与人类健康（英文）2023，Vol.12Issue(4)：1020-1052,33.

Flowers: precious food and medicine resources

Xuqiang Liu ¹Wenyi Kang ¹Senye Wang ²Lili Cui ¹Huihui Zhou ¹Yuhang Liu ¹Lijun Meng ¹Sitan Chen ³Xuefeng Xi ⁴Yan Zhang¹

作者信息

1. National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
2. Shenzhen Research Institute of Henan University, Shenzhen 518000, China
3. Functional Food Engineering Technology Research Center, Kaifeng 475004, China
4. Joint International Research Laboratory of Food & Medicine Resource Function, Kaifeng 475004, China
折叠

摘要

关键词

Flowers/Active ingredients/Biological activity/Mechanism

Key words

Flowers/Active ingredients/Biological activity/Mechanism

引用本文复制引用

Xuqiang Liu,Wenyi Kang,Senye Wang,Lili Cui,Huihui Zhou,Yuhang Liu,Lijun Meng,Sitan Chen,Xuefeng Xi,Yan Zhang..Flowers: precious food and medicine resources[J].食品科学与人类健康（英文）,2023,12(4):1020-1052,33.

基金项目

This work was funded by National Key R&D Program of China(2022),Research on Precision Nutrition and Health Food,Department of Science and Technology of Henan Province(CXJD2021006),Key Project in Science and Technology Agency of Henan Province(212102310355). （2022）

食品科学与人类健康（英文）

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