HIGHLIGHTS
- who: Li Wang and colleagues from the Institute of Crop Protection, Guizhou University, Guiyang, China have published the article: Recent Advances on Main Active Ingredients, Pharmacological Activities of Rosa roxbughii and Its Development and Utilization, in the Journal: Foods 2023, 12, 1051. of /2023/
- what: This paper reviewedThe the plant of R. roxburghii is shown in Figure 1. The root of R. roxburghii mainly contains lactic acid and tartric acid, but almost no oxalic acid, and the high content of tartric acid may be the important reason that R. roxburghii root immersed in water had . . .
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