Science and Technology of Food Industry

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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.
Citation: 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

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  • 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.
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