The Nutritional Composition, Functional Properties, and Food Application of Adlay ( <i>Coix lacryma‐Jobi</i> L.): A Comprehensive Review
Year: 2025
Type: article
Language: en
Topic: Microbial Metabolism and Applications
Authors and affiliations:
raw_author_name: Ricardo A. Wu‐Chen
raw_affiliation_strings: College of Chemical Engineering Fuzhou University Fuzhou Fujian China
Fujian Xianzhilou Biological Science and Technology Co., Ltd. Fuzhou Fujian China
Institute of Food Science and Technology, College of Biological Science and Engineering Fuzhou University Fuzhou Fujian China
Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, China
Fujian Xianzhilou Biological Science and Technology Co., Ltd., Fuzhou, Fujian, China
raw_author_name: Xueyan Liu
raw_affiliation_strings: Fujian Xianzhilou Biological Science and Technology Co., Ltd. Fuzhou Fujian China
School of Pharmacy Fujian Medical University Fuzhou Fujian China
Fujian Xianzhilou Biological Science and Technology Co., Ltd., Fuzhou, Fujian, China
School of Pharmacy, Fujian Medical University, Fuzhou, Fujian, China
raw_author_name: Chenxu Wang
raw_affiliation_strings: Institute of Food Science and Technology, College of Biological Science and Engineering Fuzhou University Fuzhou Fujian China
Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
raw_author_name: Cainan Wang
raw_affiliation_strings: Institute of Food Science and Technology, College of Biological Science and Engineering Fuzhou University Fuzhou Fujian China
Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
raw_author_name: Changhui Wu
raw_affiliation_strings: Fujian Xianzhilou Biological Science and Technology Co., Ltd. Fuzhou Fujian China
Fujian Xianzhilou Biological Science and Technology Co., Ltd., Fuzhou, Fujian, China
raw_author_name: Jinzhi Han
raw_affiliation_strings: Food Nutrition and Health Research Center, School of Advanced Manufacturing Fuzhou University Jinjiang Fujian China
Institute of Food Science and Technology, College of Biological Science and Engineering Fuzhou University Fuzhou Fujian China
Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
raw_author_name: Ye Li
raw_affiliation_strings: Fujian Xianzhilou Biological Science and Technology Co., Ltd. Fuzhou Fujian China
Fujian Xianzhilou Biological Science and Technology Co., Ltd., Fuzhou, Fujian, China
raw_author_name: Li Ni
raw_affiliation_strings: College of Chemical Engineering Fuzhou University Fuzhou Fujian China
Food Nutrition and Health Research Center, School of Advanced Manufacturing Fuzhou University Jinjiang Fujian China
Institute of Food Science and Technology, College of Biological Science and Engineering Fuzhou University Fuzhou Fujian China
College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, China
Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China