Dynamic Changes in Functional Components of Dendrobium officinale and Their Applications in Food Science: A Review.

已完结 10 由 leebinjie 发布于 2025/2/23 21:16:01

DOI:10.1007/s11130-024-01275-7
作者：Mei Wang,?Gaige Shao,?Minquan Song,?Yuting Ye,?Jianjun Zhu,?Xiangna Yang,?Xianshui Song
文献类型：期刊论文
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Springer

Abstract：Dendrobium officinale is a medicinal and edible plant whose bioactive components, including polysaccharides, alkaloids, flavonoids, and phenolic compounds, exhibit antioxidant, anti-inflamma

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