Analysis of the Chemical Constituents and Evaluation of the Functional Activities of 103 Kinds of Medicinal and Edible Plants

被引：1
|
作者：
Liu, Xiaohai [1 ]
Ru, Yuerong [1 ]
Zhang, Xuechun [1 ]
Zhou, Xuhong [2 ]
He, Xiahong [3 ]
Wang, Zhenxing [1 ]
机构：
[1] College of Biological Science and Food Engineering, Southwest Forestry University, Kunming,650224, China
[2] Research and Experiment Center, Yunnan University of Chinese Traditional Medicine, Kunming,650500, China
[3] Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation, Utilization in the Southwest Mountains of China, Ministry of Education, Kunming,650224, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 08期
关键词：
D O I：
10.16429/j.1009-7848.2024.08.035
中图分类号：
学科分类号：
摘要：
47
引用
收藏
页码：385 / 402
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