Research progress on active components and comprehensive utilization of Rubus chingii Hu

CHEN Kui-lin; HUANG Da-rong; HUANG Shao-jie; YAN Jing; ZHANG Hui-ying; DU Bing

doi:10.13652/j.spjx.1003.5788.2022.90216

Shipin yu jixie (Oct 2022)

Research progress on active components and comprehensive utilization of Rubus chingii Hu

CHEN Kui-lin,
HUANG Da-rong,
HUANG Shao-jie,
YAN Jing,
ZHANG Hui-ying,
DU Bing

Affiliations

CHEN Kui-lin: College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510000 , China
HUANG Da-rong: College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510000 , China
HUANG Shao-jie: College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510000 , China
YAN Jing: College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510000 , China
ZHANG Hui-ying: College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510000 , China
DU Bing: College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510000 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.90216
Journal volume & issue: Vol. 38, no. 9
pp. 219 – 226

Abstract

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This review summarized the latest research progress on the active components and comprehensive utilization of R. chingii Hu, and points out that the active components and functional characteristics of R. chingii Hu should be further explored, and it should be widely used in the fields of medical care, food and daily chemical products.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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Abstract

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