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《Fujian Journal of Agricultural Sciences》 2005-S1
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Processing quality and health-caring quality of thirteen edible flowers in China

ZHANG Yi, LIANG Jing, ZHENG Bao-dong(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China)  
Thirteen kinds of edible flowers in China were used in this experiment. Hydroxybenzene, pectin and degree of esterification, organic acid, soluble polysaccharide, total flavone and superoxide dismutase (SOD) in the flowers were determined. The difference of processing quality and health-caring quality were compared and analyzed.
【Fund】: 福建省教育厅科技攻关项目(JB04124)
【CateGory Index】: TS202
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