Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2023-02-09 DOI:10.17221/221/2022-cjfs

Lina Novi Ariani, T. Estiasih, W. Sunarharum, A. Khatib

引用次数: 1

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辣木叶粉作为功能性食品原料的潜力：综述

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.