苋菜的营养和治疗特性概述

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-01-21 DOI:10.1080/10942912.2024.2304266

Moazma Sattar, Farhan Saeed, Muhammad Afzaal, Amara Rasheed, Aliha Asif, Sadia Sharif, Muzzamal Hussain, Hafiz Asad Ur Rehman, Muhammad Ahtisham Raza, Haroon Munir, Entessar Al Jbawi

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引用次数: 0

摘要

早在几个世纪前，人们就发现苋属植物是一种非常吉祥的植物物种，可能会产生大量的不饱和脂肪、蛋白质和其他一些有益成分。从那时起，...

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An overview of the nutritional and therapeutic properties of amaranth

Amaranthus spp. was found a few centuries back as a highly auspicious plant species that might yield significant unsaturated fat, protein, and several other beneficial ingredients. Since that day, ...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.