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Effect of Cooking Methods on the Contents of Alkaloids and Phenolics in Mulberry (Morus alba L.) Leaves

YU Yanfang, SHI Xuping, HUANG Jinzhi, XIA Yuhui, PENG Xiaohong, DU Xianming, WANG Junwen, DENG Zeyuan

食品科学 . 2019, (14): 243 -248 . DOI: 10.7506/spkx1002-6630-20180824-261