Composition analysis of free and bound phenolics in chestnut rose (Rosa roxburghii Tratt.) fruit by UHPLC-IM-QTOF and UPLC-QQQ
Author:
Publisher
Elsevier BV
Subject
Food Science
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4. Optimization of the acid hydrolysis process for the extraction of Rosa roxburghii Tratt-bound phenols and antioxidant, α-glucosidase and lipase inhibitory activities in vitro;CyTA - Journal of Food;2024-01-16
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