Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its Phytoconstituents, health benefits and food industry applications

被引：0
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作者：
Wang, Zhenyu [1 ,2 ]
Cheng, Yong [1 ,2 ]
Zeng, Maomao [1 ,2 ]
Wang, Zhaojun [1 ,2 ]
Qin, Fang [1 ,2 ]
Wang, Yongzhi [3 ]
Chen, Jie [1 ,2 ]
He, Zhiyong [1 ,2 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi,Jiangsu,214122, China
[2] International Joint Laboratory on Food Safety, Jiangnan University, Wuxi,Jiangsu,214122, China
[3] Food and Beverage Department of Damin Food (Zhangzhou) Co, Ltd., Zhangzhou,Fujian,363005, China
来源：
Trends in Food Science and Technology | 2021年 / 112卷
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页码：631 / 650
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