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

Authors

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

Abstract

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.

Publication Date

10-16-2022

First Page

219

Last Page

226

DOI

10.13652/j.spjx.1003.5788.2022.90216

Recommended Citation

Kui-lin, CHEN; Da-rong, HUANG; Shao-jie, HUANG; Jing, YAN; Hui-ying, ZHANG; and Bing, DU (2022) "Research progress on active components and comprehensive utilization of Rubus chingii Hu," Food and Machinery: Vol. 38: Iss. 9, Article 38.
DOI: 10.13652/j.spjx.1003.5788.2022.90216
Available at: https://www.ifoodmm.cn/journal/vol38/iss9/38

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