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Enhancing antioxidant capacity and modulating sensory traits by nano‑selenium foliar biofortification on field Leek moss.

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第一作者： Mufan,Hu

第一单位： Guangxi Key Laboratory of Germplasm Innovation and Utilization of Specialty Commercial Crops in North Guangxi, Guangxi Academy of Specialty Crops, Putuo Road 40, Guilin 541004, China.;Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China.

作者： Mufan,Hu ^[1] ; Hongmei,Wang ^[2] ; Cuina,Fu ^[2] ; Kouhua,Yu ^[2] ; Fengqiong,Liu ^[2] ; Qingwei,Tan ^[2] ; Yijie,Li ^[2] ; Qinyong,Dong ^[3] ; Feng,Zhang ^[2] ; Shenkui,He ^[2] ; Jingcheng,Wu ^[2] ; Gengsheng,Mo ^[4] ; Yuanhui,Xiao ^[2] ; Canping,Pan ^[3]

作者单位： Guangxi Key Laboratory of Germplasm Innovation and Utilization of Specialty Commercial Crops in North Guangxi, Guangxi Academy of Specialty Crops, Putuo Road 40, Guilin 541004, China.;Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China. ^[1] Guangxi Key Laboratory of Germplasm Innovation and Utilization of Specialty Commercial Crops in North Guangxi, Guangxi Academy of Specialty Crops, Putuo Road 40, Guilin 541004, China. ^[2] Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China. ^[3] Agricultural Service Center of Nanbianshan Town, Lingui District, Guilin City, China. ^[4]

关键词 Field test Leek moss Multi-omics Nano?selenium Quality Sensory traits

DOI 10.1016/j.fochms.2025.100341

PMID 41502553

发布时间 2026-01-10

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Enhancing antioxidant capacity and modulating sensory traits by nano‑selenium foliar biofortification on field Leek moss.

Food chemistry. Molecular sciences

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Enhancing antioxidant capacity and modulating sensory traits by nano‑selenium foliar biofortification on field Leek moss.

Food chemistry. Molecular sciences

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Food chemistry. Molecular sciences

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