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《Science and Technology of Food Industry》 2015-04
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Research progress in main functional compounds in raspberry

SI Xu;CHEN Qin-qin;BI Jin-feng;WU Xin-ye;LI Zhao-lu;Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-products Processing,Ministry of Agriculture;  
Raspberry,listed as one of the world's third-generation fruits,has become the research focus in food and health area due to its various biological compounds and pharmaceutical efficacy. This review gave an overview on biological functions,extraction technologies,processing and storage characteristics of anthocyanins,ellagic acids,flavonoids and ketones in raspberry. At last,the raspberry industry was prospected,and theoretical references were provided to guide the research and processing of functional compounds in raspberry.
【Fund】: 公益性行业(农业)科研专项经费资助(201303073);; 新疆生产建设兵团科技支疆计划(2013AB020)资助
【CateGory Index】: S663.2
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