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
FOOD SCIENCE . 2019, (14): 243 -248 .  DOI: 10.7506/spkx1002-6630-20180824-261