韭菜中生物活性成分及其分子生物学的研究进展
Food Science and Technology（2006）
Abstract
韭菜是人们十分喜爱的佳蔬,它不仅营养丰富,而且具有多方面的保健功能,如抗菌、抗突变、抗氧化和温肾助阳等.综述韭菜中的生物活性成分及其分子生物学研究进展,并展望韭菜的开发应用前景.
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Key words
allium tuberosum,constituent,bioactivity,research of molecular biology
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