Drying methods affect nutritional value, amino acids, bioactive compounds, and in vitro function of extract in mulberry leaves
Chengfeng Zhao, Tao Li, Cangning Zhang, Haonan Li, Y. Wang, C. Li, Zhenjiang Wang, Mengdi Zhao, Manman Shen, Weiguo Zhao
Topics & Concepts
Food scienceIn vitroChemistryAffect (linguistics)Amino acidFunction (biology)BiochemistryBiologyPsychologyCell biologyCommunicationSilkworms and Sericulture ResearchInsect Utilization and EffectsAnimal Nutrition and Physiology