HIGHLIGHTS
- who: Yun Tian and Huhu Liu from the Ningbo University, China have published the Article: Effects of different boiling processes on chemical compositions of Lilii Bulbus soup, in the Journal: (JOURNAL)
- what: In this study, the total content of phenolics, saponins, tannins, and monomeric anthocyanins in the soup were determined, and the best boiling time that also retained the active ingredients was found. To prepare more nutritious Lilii Bulbus soup based on the retention of active components (polysaccharides and Frontiers in Nutrition saponins) and the reduction of harmful substances (heavy metals and colchicine), this study . . .
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