Drying methods affect nutritional value, amino acids, bioactive compounds, and in vitro function of extract in mulberry leaves

作者：Chengfeng Zhao, Tao Li, Cangning Zhang, Haonan Li, Y. Wang, C. Li, Zhenjiang Wang, Mengdi Zhao, Manman Shen, Weiguo Zhao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144018 · 被引用次数：14 · 研究领域：Silkworms and Sericulture Research、Insect Utilization and Effects、Animal Nutrition and Physiology