FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (8): 200-207.
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LUO Ming-Ji
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Published:
Abstract: In this article. antiviral factors in natural foods were classified by their bio-chemical characteristics. They were ofspectacular diversity of bio-chemical structures encompassing proteins, polysaccharides, vitamins, microelements, lioids and soon .Especially, their antiviral qualities and antiviral activities were mainly introduced.
Key words: natural foods, antiviral factors, antiviral quality, antiviral activity
LUO Ming-Ji. Antiviral Factors in Natural Foods[J]. FOOD SCIENCE, 2004, 25(8): 200-207.
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