Medicinal Food: The Chinese Perspective

Journal of Medicinal Food

Volumn 1, Issue 2, 1998, Pages 117-122

  Chen, Junshi ^a   Weng, Weijian ^b  

^a CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^b BEIJING UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000046607     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.1998.1.117     Document Type: Article

References (8)

1. Hu, S. H. (1990). Essentials of Beverages and Diets (People's Health Publishing House, Beijing; reprinted in 1956; in Chinese).
2. Lei, Z. Q. (1987). Practical Food Therapy Recipes (Publishing House for Ancient Traditional Chinese Medicine Books, Beijing; in Chinese).
3. Sun, X. Y., and Sun, F. Y. (Qing dynasty). Shen-Nong-Herb Classics (reprinted by the People's Medical Publishing House, 1963, Beijing; in Chinese).
4. Yang, F. (1985). Medicinal Foods for the General Population (Sichuan Science and Technology Press, Chengdu; in Chinese).
5. Yang, S. S. (Shui dynasty). The Yellow Emperor's Internal Classics (reprinted by the People's Medical Publishing House, 1955, Beijing; in Chinese).
6. Wang, W. J., and Lu, C. Q., eds. (1992). Nutrition in Traditional Chinese Medicine (Shanghai Science and Technology Publishing House, Shanghai; in Chinese).
7. Weng, W. J. (1990). Chinese Herbal Foods to Enhance Your Health, Volume I (Guoji Translation and Publishing, Singapore).
8. Weng, W. J., and Chen, J. S. (1996). The eastern perspective on functional foods based on traditional Chinese medicine. Nutr Rev 54, S11-S16.