Chemical components and health benefits of Rubus suavissimus S. Lee (Chinese sweet tea) and the production method of rubusoside
Mengyao Liu, Pengyun Wang, Baolong Zhao, Xin Gao, Nan Meng, Jinchen Li, Jinyuan Sun, Weihong Lu, Baoguo Sun
Topics & Concepts
BiotransformationSweetnessFood scienceSugarPolyphenolRubusTraditional medicineHealth benefitsChemistryBiologyBiotechnologyBotanyMedicineBiochemistryAntioxidantEnzymePhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesNatural product bioactivities and synthesis