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Wang Y, Zhang Y, Wang E, Gao C, Wen Y, Zhi C, Li X, Zhao Y. Structural analysis, acetylcholinesterase inhibitory activity and immunoregulatory activity of two acidic polysaccharides from Chrysanthemum morifolium cv. Gongju. Int J Biol Macromol 2024; 279:135073. [PMID: 39197617 DOI: 10.1016/j.ijbiomac.2024.135073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2024] [Revised: 07/23/2024] [Accepted: 08/24/2024] [Indexed: 09/01/2024]
Abstract
The structural characteristics, acetylcholinesterase inhibitory activity, and immune effects of two purified acid polysaccharides from Chrysanthemum morifolium cv. Gongju were investigated. GJP-1 and GJP-2 were isolated and purified using DEAE-sepharose and Sephadex G-100 chromatography. GJP-1 consisted of Man, Rha, Ara, Glc, Gal, and GalA, with a ratio of 1.99:3.98:81.2:2.65:7.03:3.15, while GJP-2 comprised of Man, Rha, Ara, Glc, Gal, and GalA in a ratio of 0.27:2.36:8.03:38.44:2.38:48.52. GJP-2 is a kind of pectin-type polysaccharide. GJP-1 and GJP-2 differed in average molecular weight of 5.86 kDa and 4.92 kDa. The results indicated that GJP-1 and GJP-2 significantly inhibited the activity of acetylcholinesterase and had good immunomodulatory activities. GJP-1 and GJP-2 are bioactive polysaccharides with the potential to improve cognitive function. GJP-2 promoted more proliferation, as well as the release of tumor necrosis factor-α and interferon γ. Clarifying the structures and bioactivities of polysaccharides could lay a foundation for the application of Gongju in functional foods and medicines production.
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Affiliation(s)
- Ying Wang
- School of Chemical Engineering and Technology, Taiyuan University of Science and Technology, China
| | - Yan Zhang
- School of Chemical Engineering and Technology, Taiyuan University of Science and Technology, China
| | - Erbing Wang
- School of Chemical Engineering and Technology, Taiyuan University of Science and Technology, China
| | - Chengyun Gao
- School of Chemical Engineering and Technology, Taiyuan University of Science and Technology, China
| | - Yanzhen Wen
- School of Chemical Engineering and Technology, Taiyuan University of Science and Technology, China
| | - Cuimei Zhi
- School of Chemical Engineering and Technology, Taiyuan University of Science and Technology, China
| | - Xuejiao Li
- Henan Key Laboratory of Rare Diseases, Endocrinology and Metabolism Center, The First Affiliated Hospital, and College of Clinical Medicine of Henan University of Science and Technology, Luoyang 471003, China.
| | - Yuying Zhao
- School of Chemical Engineering and Technology, Taiyuan University of Science and Technology, China.
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Liu Y, Lu C, Zhou J, Zhou F, Gui A, Chu H, Shao Q. Chrysanthemum morifolium as a traditional herb: A review of historical development, classification, phytochemistry, pharmacology and application. JOURNAL OF ETHNOPHARMACOLOGY 2024; 330:118198. [PMID: 38621465 DOI: 10.1016/j.jep.2024.118198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 03/28/2024] [Accepted: 04/12/2024] [Indexed: 04/17/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE In recent years, Chinese herbal medicine has gained more and more recognition in disease prevention and control due to its low toxicity and comprehensive treatment. C. morifolium (Chrysanthemum morifolium Ramat.), as the medicine food homology plant with the bioactivity of anti-oxidation, anti-inflammatory, neuroprotection and cardiovascular protection, has important therapeutic effects and health benefits for colds, inflammation, cardiovascular diseases and various chronic diseases. AIM OF THE STUDY By reviewing the historical development, classification and distribution of germplasm resources, phytochemistry, pharmacology, and modern application of C. morifolium, the paper provides a reliable basis for the further research and application of chrysanthemum as therapeutic agents and functional additives. MATERIALS AND METHODS The literature and information about C. morifolium published in the last ten years were collected from various platforms, including Google Scholar, PubMed, ScienceDirect, Web of Science and China Knowledge Network. RESULTS A comprehensive analysis confirmed that C. morifolium originated in China, and it went through the development process from food and tea to medicine for more than 3000 years. During this period, different cultivars emerged through several breeding techniques and were distributed throughout the world. Moreover, A variety of chemical components such as flavonoids, phenolic acids, volatile oils, and terpenes in chrysanthemum have been proven they possess various pharmacology of anti-inflammatory, anti-oxidant, and prevention of chronic diseases by regulating inflammatory cytokines, oxidative stress responses and signaling pathways, which are the essential conditions to play a role in TCM, nutraceuticals and diet. CONCLUSION This paper provides a comprehensive review of historical development, classification, phytochemistry, pharmacology, and modern application of C. morifolium. However, future studies should continue to focus on the bioactive compounds and the synergistic mechanism of the "multi-component, multi-target, and multi-pathway" of chrysanthemum, and it is necessary to develop more innovative products with therapeutic effects.
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Affiliation(s)
- Yuchen Liu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China; Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Hangzhou, 311300, China; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, China
| | - Chenfei Lu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China; Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Hangzhou, 311300, China; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, China.
| | - Jing Zhou
- College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, China
| | - Fenfen Zhou
- College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, China; Wenzhou Forestry Extension and Wildlife Conservation Station, Wenzhou, 325027, China
| | - Aijun Gui
- College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, China
| | - Hongli Chu
- College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, China
| | - Qingsong Shao
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China; Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Hangzhou, 311300, China; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, China.
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Kumar M, Chaudhary V, Sirohi U, Srivastav AL. Economically viable flower drying techniques to sustain flower industry amid COVID-19 pandemic. ENVIRONMENT, DEVELOPMENT AND SUSTAINABILITY 2023:1-46. [PMID: 37363010 PMCID: PMC10225293 DOI: 10.1007/s10668-023-03376-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 05/10/2023] [Indexed: 06/28/2023]
Abstract
Imposing lockdown amid COVID-19 pandemic has severely affected flower cultivation and their trades. Flower plants are very sensitive to the harvesting, and any unexpected delay may cause great loss (~ 50-60%) to the farmers. In 2018-2019, the worth of total production of floriculture products was ~ Rs 571.38 crore. During lockdown, the availability of human laborers and restricted transport has disrupted the supply of flowers to the market. Hence, some alternative options are suggested here for the farmers, for example, conversion of decorative flowers (e.g., anthurium, China aster, globe amaranthus, sweet-william, anemone, sea lavender, etc.) and inflorescence (e.g., Michaelmas daisy, zinnia, statice, ferns, aspidistra, eucalyptus, magnolia, etc.) can also be into value-added products through drying and dehydration technologies. Many dehydration methods such as hot air oven, solar drying, press drying, freeze-drying, embedded drying, glycerine drying, and microwave oven drying polyester drying can be used for flower drying at room temperature (~ 25 °C). These floral and foliage dehydration techniques are quite simple, which can also be operated by unskilled persons. Moreover, it will generate self-employment for the youth and women along with increased revenue than selling fresh flowers. In this review, different techniques of flower drying have been discussed in detail along with the influencing factors, efficiency, economic feasibility, flower waste management and sustainability. Further, it has also been suggested how these techniques could be useful for farmers, researchers, and traders to create value-added products? Hence, the present paper could be very interesting for the flower growers, retailers, students, as well as floricultural scientists who are involved in flower production worldwide. Graphical Abstract
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Affiliation(s)
- Mukesh Kumar
- Department of Horticulture, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110 India
| | - Veena Chaudhary
- Department of Chemistry, Meerut College, Meerut, Uttar Pradesh 250001 India
| | - Ujjwal Sirohi
- Department of Agriculture Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110 India
| | - Arun Lal Srivastav
- Chitkara University School of Engineering and Technology, Chitkara University, Solan, Himachal Pradesh 174 103 India
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Li L, Pan H, Chen J, Cao W, Liu W, Duan X, Ren G. Infrared-assisted spouted bed drying of Chinese yam cubes: effect of constant and variable temperature drying processes on drying behavior, uniformity, and quality attributes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2815-2823. [PMID: 36576000 DOI: 10.1002/jsfa.12416] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 12/11/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Infrared-assisted spouted bed drying (IRSBD) is an innovative hybrid drying technology based on infrared drying and spouted bed drying, which has the advantages of higher drying efficiency and better uniformity. Temperature is an important process parameter that affects drying characteristics and product quality. Considering the overall quality of the product, drying at a constant temperature may not be the best solution. However, there is a lack of research on dynamically varying drying schemes. In this study, the effects of constant and variable temperature drying processes on the drying characteristics, uniformity, energy consumption, and quality of Chinese yams were evaluated. RESULTS The shortest drying time and lowest energy consumption were obtained by IRSBD at 70 °C, followed by staged rising temperature drying (SRTD). However, SRTD achieved the best drying uniformity. The Peleg model could describe the dehydration kinetics of dried yams well (R2 > 0.99). A high drying temperature (70 °C) favored the preservation of bioactive compounds (polyphenols and flavonoids) and gave the best antioxidant activity and equilibrium rehydration ratio of dried yams but resulted in poor color. Samples dried with SRTD showed comparable good antioxidant activity and better color than those dried at 70 °C. CONCLUSION A reasonable variable temperature drying scheme using IRSBD is considered to be better when considering the drying performance and overall quality of the products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, China
| | - Hong Pan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Zhang Y, Yin H, Zhao T, Zhan C, Wang A, Xu Y, Chen M. The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging. Food Sci Nutr 2023; 11:2382-2392. [PMID: 37181305 PMCID: PMC10171511 DOI: 10.1002/fsn3.3247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 03/07/2023] Open
Abstract
Chrysanthemum morifolium cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box-Behnken design response surface experiment. FRW with best sensory quality was developed with 0.68% chrysanthemum, 0.79% Jiuqu and 0.81:1 liquid-to-solid ratio. Compared with rice wine (RW) control, the total phenolic and flavonoid contents, as well as antioxidant activity of the FRW increased significantly. GC-MS analysis showed that more flavor compounds including alcohols, aldehydes, acids, and esters were detected in FRW. During the aging process, it was found that the antioxidant substances, the antioxidant activity and the flavor substances decreased, with the wine body tending to be homogenized. After 6 months of storage, overall sensory quality of FRW was more harmonious, with special nectar taste, which dramatically improved the flavor characteristics and functionality compared with traditional RW.
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Affiliation(s)
- Yu Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
- Angel Yeast Co. Ltd Yichang China
| | - Huai‐Ning Yin
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Ting Zhao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Cheng Zhan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Ai‐Yuan Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Yang‐Hui Xu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
| | - Mao‐Bin Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology Wuhan China
- Angel Yeast Co. Ltd Yichang China
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Wang Y, Samaranayake LP, Dykes GA. Tea extracts inhibit the attachment of streptococci to oral/dental substrata by reducing hydrogen bonding energies. BIOFOULING 2022; 38:42-54. [PMID: 34886732 DOI: 10.1080/08927014.2021.2013826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 11/02/2021] [Accepted: 11/29/2021] [Indexed: 06/13/2023]
Abstract
Previous work in the authors' lab demonstrated that tea extracts significantly suppressed streptococcal colonization of abiotic substrata by coating the bacterial cell surfaces with tea components. In this study, the physico-chemical mechanisms by which the tea coating inhibits cellular attachment are demonstrated. The changes in the cell surface physico-chemical properties of streptococci, induced by tea extracts, were measured. Using these results, surface interaction energies were calculated between streptococcal cells and hard surfaces (glass, stainless steel, hydroxyapatite and titanium) within the cellular attachment system exploiting the extended Derjaguin-Landau-Verwey-Overbeek theory. The net energy outcomes were compared with experiment results of attachment assays to validate the predictability of the model. The results showed that the tea extracts inhibited the attachment of the bacteria by 11.1%-91.5%, and reduced the interaction energy by 15.4%-94.9%. It was also demonstrated that the abilities of the bacteria to attach to hard surfaces correlated well with their net interaction energies. The predominant interaction in the systems was found to be hydrogen bonding. In conclusion, tea extracts suppress streptococcal attachment to hard substrata by limiting the formation of hydrogen bonds.
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Affiliation(s)
- Yi Wang
- School of Dentistry, The University of Queensland, Brisbane, Queensland, Australia
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia
| | | | - Gary A Dykes
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia
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Fu Y, Liu W, Soladoye OP. Towards innovative food processing of flavonoid compounds: Insights into stability and bioactivity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111968] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Shi L, Kim E, Yang L, Huang Y, Ren N, Li B, He P, Tu Y, Wu Y. Effect of a combined microwave-assisted drying and air drying on improving active nutraceutical compounds, flavor quality, and antioxidant properties of Camellia sinensis L. (cv. Longjing 43) flowers. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyaa040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Drying tea flowers into a high-quality product is important to its commodity value. In the present work, a combination of microwave-assisted drying and air drying (MAD-AD) was applied in the processing of fresh tea flowers and its effects on flavor quality, active nutraceutical compounds, and antioxidant capacities were studied. The results showed that compared to air drying and freeze drying tea flowers, the MAD-AD tea flowers had higher amounts of active compounds such as catechins, flavonol glycosides, and triterpenoid saponins, and possessed high antioxidant activities. Moreover, this drying method improved the tea flowers’ color and preserved a more floral fragrance. This combined method could be of interest as an industrial method for drying tea flowers with the benefit of reduced processing time, more reserved active compounds and high quality of products.
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Affiliation(s)
| | - Eunhye Kim
- Department of Tea Science, Zhejiang University, Hangzhou, China
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Lu Q, Wang S, Xue S, Yang D, Li L. Effects of drying methods on phenolic components in different parts of
Chrysanthemum morifolium
flower. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14982] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Qi Lu
- Institute of Agro‐Products Processing and Nuclear Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Shaohua Wang
- Institute of Agro‐Products Processing and Nuclear Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Shujing Xue
- Institute of Agro‐Products Processing and Nuclear Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - De Yang
- Institute of Agro‐Products Processing and Nuclear Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Lu Li
- Institute of Agro‐Products Processing and Nuclear Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
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Xue YL, Han HT, Liu CJ, Gao Q, Li JH, Zhang JH, Li DJ, Liu CQ. Multivariate analyses of the volatile components in fresh and dried turnip ( Brassica rapa L.) chips via HS-SPME-GC-MS. Journal of Food Science and Technology 2020; 57:3390-3399. [PMID: 32728286 DOI: 10.1007/s13197-020-04372-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2020] [Accepted: 03/26/2020] [Indexed: 11/24/2022]
Abstract
Turnip is a vegetable that has many health promoting effects. To diversify the usage and increase the consumption of turnip, the effects of hot air drying, infrared drying, explosion puff drying and freeze drying (FD) on the volatiles of turnip chips were studied. The volatiles of fresh turnip and dried turnip chips were isolated by HS-SPME-GC-MS and a total of 67 volatiles were identified. However, the volatiles in turnip chips dried by different methods are quite different. Based on principal component analysis and hierarchical cluster analysis, the volatiles of fresh turnip were distinguished from those of the dried chips and FD was separated from the other drying methods. As the result of orthogonal projection on latent structure-discriminant analysis (OPLS-DA), isothiocyanato-cyclopropane and (2-isothiocyanatoethyl)-benzene were identified as the characteristic volatiles of fresh turnip. While, 2-azido-2,3,3-trimethyl-butane and hexanal were identified as the characteristic volatiles for FD dried chips.
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Affiliation(s)
- You-Lin Xue
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Xuanwu District, Nanjing, 210014 Jiangsu Province People's Republic of China.,College of Light Industry, Liaoning University, Huanggu District, No. 66 Chongshan Middle Road, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Hao-Ting Han
- College of Light Industry, Liaoning University, Huanggu District, No. 66 Chongshan Middle Road, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Chun-Ju Liu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Xuanwu District, Nanjing, 210014 Jiangsu Province People's Republic of China
| | - Qi Gao
- Party School of Liaoning Provincial Party Committee, Shenyang, 110161 People's Republic of China
| | - Jia-Heng Li
- College of Light Industry, Liaoning University, Huanggu District, No. 66 Chongshan Middle Road, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Jia-Hui Zhang
- College of Light Industry, Liaoning University, Huanggu District, No. 66 Chongshan Middle Road, Shenyang, 110036 Liaoning Province People's Republic of China
| | - Da-Jing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Xuanwu District, Nanjing, 210014 Jiangsu Province People's Republic of China
| | - Chun-Quan Liu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Xuanwu District, Nanjing, 210014 Jiangsu Province People's Republic of China
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