Characteristics of Mulberry Leaf Powder Enriched With Î³-Aminobutyric Acid and Its Antioxidant Capacity as a Potential Functional Food Ingredient.

Jin, Yingchun; Tu, Jie; Han, Xinyao; Zhuo, Jun; Liu, Guanhui; Han, Yanhui; Du, Hengjun; Wang, Jun; Xiao, Hang.

Afiliação

Jin Y; College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China.
Tu J; College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China.
Han X; Jiangsu Key Laboratory of Sericulture Biology and Biotechnology, Zhenjiang, China.
Zhuo J; College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China.
Liu G; College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China.
Han Y; College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China.
Du H; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China.
Wang J; Department of Food Science, University of Massachusetts, Amherst, MA, United States.
Xiao H; Department of Food Science, University of Massachusetts, Amherst, MA, United States.