Research on the Physiological Function of Calophyllum Tear and Its Application in Flour
This article reviews the main components and active substances of Hu Tong tears,their impact on flour functional properties,safety,and application prospects in flour processing.It also looks forward to the future development of the flour industry,aiming to promote the development and utilization of Hu Yang resources and further promote the development of the flour industry.
flourCalophyllum tearmain componentsfunctional characteristicsdevelopment and utilization
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