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Status quo and trend of development of comprehensive resource utilization of citrus by-products

Yuan Hu Hanxi Li Keming Yin Jun Chen Fu Wang

未来食品学报（英文）2026，Vol.6Issue(6)：1084-1102,19.

未来食品学报（英文）2026，Vol.6Issue(6)：1084-1102,19.DOI:10.1016/j.jfutfo.2024.10.014

Status quo and trend of development of comprehensive resource utilization of citrus by-products

Yuan Hu ¹Hanxi Li ¹Keming Yin ¹Jun Chen ²Fu Wang¹

作者信息

1. State Key Laboratory of Southwestern Chinese Medicine Resources,Department of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China
2. Department of Critical Care Medicine,Hospital of Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China
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摘要

关键词

Citrus/By-products/Recycling/Low-carbon utilization/High-value utilization/Mold prevention strategy

Key words

Citrus/By-products/Recycling/Low-carbon utilization/High-value utilization/Mold prevention strategy

引用本文复制引用

Yuan Hu,Hanxi Li,Keming Yin,Jun Chen,Fu Wang..Status quo and trend of development of comprehensive resource utilization of citrus by-products[J].未来食品学报（英文）,2026,6(6):1084-1102,19.

基金项目

This work was supported by the National Natural Science Foundation of China(82104340). （82104340）

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