Green Spring

Traditional Chinese food culture evaluates food from the three aspects of color, aroma and taste. People prefer food that looks good, and would not be attracted to a black tomato, ...

The quality characteristics of food are mainly reflected in its texture, flavor, color, appearance and nutritional value, and these characteristics can change during transportation...

Anthocyanin is a type of natural water-soluble pigment widely found in plants. It is also the main coloring substance in plants, giving them colors such as red, blue, or purple. An...

Food is essential to humans, affecting their health and survival. People's need for food has not changed, but the types of food have changed significantly. In ancient times, hu...

In order to give meat products an ideal color, impart a unique aftertaste, and extend the shelf life, nitrates or nitrites are used as curing agents for meat products at home and a...

Echinacea, also known as “coneflower”, is a perennial herb in the Asteraceae family that is native to North America. It is one of the oldest herbal medicines in Western history, wi...

In recent years, as the scale of poultry farming in China has expanded, there have been increasingly high demands for feeding management and epidemic prevention measures. Veterinar...

Problems such as antibiotic resistance, drug residues in animal products, and environmental pollution have seriously affected the sustainable development of the livestock industry....

Echinacea purpurea (L.) Moench is a perennial herb in the Asteraceae family, also known as “purple coneflower”. Native to North America, it has been found to have eight species and...

Echinacea purpurea is a perennial herb in the genus Echinacea, which grows mainly in southern Canada and North America. The purple coneflower's capitulum is borne singly at the...