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Journal of Food Quality
Volume 2017, Article ID 2904951, 7 pages
Research Article

The Composition Analysis of Maca (Lepidium meyenii Walp.) from Xinjiang and Its Antifatigue Activity

1State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co. Ltd., Shanghai 200436, China
2School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3Institute of Food Research, Hezhou University, Guangxi 542899, China

Correspondence should be addressed to Zhenhua Duan; moc.621@56hzd and Liuping Fan; nc.ude.nangnaij@gnipuilnaf

Received 30 May 2017; Revised 11 October 2017; Accepted 16 October 2017; Published 16 November 2017

Academic Editor: Hui-Min D. Wang

Copyright © 2017 Jieying Li et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [2 citations]

The following is the list of published articles that have cited the current article.

  • Yun-Kyung Lee, and Yoon Hyuk Chang, “Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots,” Food Science and Technology, 2019. View at Publisher · View at Google Scholar
  • Sunan Wang, and Fan Zhu, “Chemical composition and health effects of maca (Lepidium meyenii),” Food Chemistry, 2019. View at Publisher · View at Google Scholar