期刊论文

Research Progress on Components and Biological Functions of Lotus Leaf

中文

食品研究与开发

1005-6521

2020

41

10

193-197

10.12161/j.issn.1005-6521.2020.10.032

国家现代农业特色蔬菜产业技术体系专项(CARS-24-E-02)。

本校为第一机构

荷叶是多年生挺水植物莲的叶片,具有特殊的质地、风味和功能成分,在食品、医药等领域应用广泛。该文对莲的种类、荷叶活性成分及生物学功能等方面研究进展以及在食品方面的应用进行综述,以期为相关领域的进一步研究提供参考依据。

Lotus leaf is the leaf of perennial water plant lotus,which has special texture,flavor and functional components. It is widely used in food,medicine and other fields. The research progress of lotus species,lotus leaf active components and biological functions,as well as its application in food were reviewed in order to provide reference...