Fenugreek Seeds, Leaves, and Derived Ingredients: Chemistry, Structure-Function Relationships, and Food-System

Ao Xie1,2, Menghan Pang1, Dongyuan Zhou1

  • 1State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Microbiology, National and Local United Engineering Lab of Metabolic Control Fermentation Technology, China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science and Technology, Tianjin300457, China.

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