Comparison of free and bound phenolic compositions and antioxidant activities of leaves from different mulberry varieties.

Wang, Zhenjiang; Tang, Cuiming; Xiao, Gengsheng; Dai, Fanwei; Lin, Sen; Li, Zhiyi; Luo, Guoqing

Wang, Zhenjiang; Tang, Cuiming; Xiao, Gengsheng; Dai, Fanwei; Lin, Sen; Li, Zhiyi; Luo, Guoqing.

Afiliación

Wang Z; Sericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
Tang C; Key Laboratory of Urban Agriculture in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, China.
Xiao G; Sericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
Dai F; Key Laboratory of Urban Agriculture in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, China.
Lin S; Sericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
Li Z; Sericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
Luo G; Key Laboratory of Urban Agriculture in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, China.

BMC Chem ; 15(1): 21, 2021 Mar 29.

Article en En | MEDLINE | ID: mdl-33781331

Palabras clave

Antioxidant properties; Bound Phenolics; Free Phenolics; Mulberry leaf; Mulberry variety

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Texto completo: 1 Bases de datos: MEDLINE Medicinas Tradicionales: Medicinas_tradicionales_de_asia / Medicina_china Tipo de estudio: Qualitative_research Idioma: En Revista: BMC Chem Año: 2021 Tipo del documento: Article País de afiliación: China

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