Research Articles |
|
|
|
|
黑果枸杞茶比红枸杞茶中植物化学成分和体外抗氧化活性更高 |
Black goji berry (Lycium ruthenicum) tea has higher phytochemical contents and in vitro antioxidant properties than red goji berry (Lycium barbarum) berry tea |
Bei Liu, Qingqing Xu, Yujing Sun |
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China |
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
|
Shared |
|
|
|
|
|
Discussed |
|
|
|
|