Rosa roxbunghii.has demonstrated significant potential in the areas of food,medicine,and cosmetics development due to its abundant nutritional and therapeutic properties.During the production and processing of Rosa roxbunghii.products,the absence of efficient storage methods results in the decomposition of its nutritional and bioactive components.This diminishes the value of the products and has a significant impact on the development of the Rosa roxbunghii.industry.The investigation examines the impact of various storage temperatures on the nutritional composition and biological activity of Rosa roxbunghii.The goal is to offer theoretical support for the efficient use of resources and the development of Rosa roxbunghii.and its processed products.
关键词
刺梨/营养成分/活性成分/温度
Key words
Rosa roxbunghii./nutritional and bioactive components/temperatures
维普
万方数据