Research Progress on Functional Components and Product Development of Rose

HE Liyuan; YANG Zhilong; FAN Danmin

doi:10.13386/j.issn1002-0306.2020070277

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 408-413. > DOI: 10.13386/j.issn1002-0306.2020070277

HE Liyuan, YANG Zhilong, FAN Danmin. Research Progress on Functional Components and Product Development of Rose[J]. Science and Technology of Food Industry, 2021, 42(14): 408−413. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070277.

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Research Progress on Functional Components and Product Development of Rose

College of Applied Technology, Lijiang Teachers College, Lijiang 674199, China

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Received Date: July 22, 2020
Available Online: May 17, 2021

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Abstract

Abstract

Rose is widely used in food and health care industries due to its multiple functional and aromatic components. This paper reviews the recent progress at home and abroad on the study and application of rose from three aspects, functional components, biological functions and products development, in order to provide some theoretical basis to the further study of rose.
- rose,
- functional components,
- biological activity,
- aromatic components,
- product

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Research Progress on Functional Components and Product Development of Rose