Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects—A Review
- DOI
- 10.3390/foods15101618
- Published
- 2026-05-07
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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BibTeX
@article{allodium:10.3390/foods15101618,
title = {Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects—A Review},
author = {Eric Biney and Osei Belinda and Min Wang and Rui Li and Saiyi Zhong and Kit-Leong Cheong},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15101618},
url = {https://doi.org/10.3390/foods15101618}
}RIS
TY - JOUR TI - Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects—A Review AU - Eric Biney AU - Osei Belinda AU - Min Wang AU - Rui Li AU - Saiyi Zhong AU - Kit-Leong Cheong PY - 2026 JO - Foods DO - 10.3390/foods15101618 UR - https://doi.org/10.3390/foods15101618 ER -
APA
Biney, E., Belinda, O., Wang, M., Li, R., Zhong, S., & Cheong, K. (2026). Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects—A Review. Foods. https://doi.org/10.3390/foods15101618
Source records
- crossref · retrieved 2026-09-25T21:29:29.182Z