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Articles

Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

Yanfang YuState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China;Research and Development Department, Jiangxi Sericulture and Tea Research Institute, Nanchang, Jiangxi, ChinaView further author information

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Hongyan LiState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaView further author information

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Bing ZhangState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaView further author information

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Junwen WangResearch and Development Department, Jiangxi Sericulture and Tea Research Institute, Nanchang, Jiangxi, ChinaView further author information

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Xuping ShiResearch and Development Department, Jiangxi Sericulture and Tea Research Institute, Nanchang, Jiangxi, ChinaView further author information

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Jinzhi HuangResearch and Development Department, Jiangxi Sericulture and Tea Research Institute, Nanchang, Jiangxi, ChinaView further author information

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Jianyuan YangState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaView further author information

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Yanfei ZhangState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaView further author information

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Zeyuan DengState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaCorrespondence[email protected]
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