Phytochemical compositions, health-promoting properties and food applications of crabapples: A review.

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作者： Xiangquan,Zeng ^[1] ; He,Li ^[2] ; Weibo,Jiang ^[3] ; Qianqian,Li ^[4] ; Yu,Xi ^[5] ; Xiaomei,Wang ^[6] ; Jian,Li ^[7]

作者单位： School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: 1004585949@qq.com. ^[1] School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: lihe@btbu.edu.cn. ^[2] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: jwb@cau.edu.cn. ^[3] Beijing Research Center for Agricultural Standards and Testing, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, PR China. Electronic address: liqianqian@cau.edu.cn. ^[4] School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China. ^[5] Agricultural Information Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China. Electronic address: wangxiaomei01@caas.cn. ^[6] School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: lijian@btbu.edu.cn. ^[7]

关键词 Bioactive compounds Crabapples Food applications Health-promoting properties Phytochemical composition

主题词抗氧化剂(Antioxidants);水果(Fruit);苹果属(Malus);蔷薇科(Rosaceae)

DOI 10.1016/j.foodchem.2022.132789

PMID 35344722

发布时间 2022-05-04

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