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Qualitative and quantitative analysis of furosine in fresh and processed ginsengs

  • Published:2018-01 Issue:1 Volume:42 Page:21-26
  • ISSN:1226-8453
  • Container-title:Journal of Ginseng Research
  • language:en
  • Short-container-title:Journal of Ginseng Research

Author:

Li Yali,Liu Xiaoxu,Meng Lulu,Wang Yingping

Funder

National Science Foundation for Youths of China

Jilin Province Science Foundation for Youths and medicine

Project of Changchun Key Technologies Research & Development Program

Publisher

Elsevier BV

Subject

Complementary and alternative medicine,Biochemistry, Genetics and Molecular Biology (miscellaneous),Biotechnology

Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Furosine in cereal products – A review;Journal of Stored Products Research;2023-05

2. Analysis of milk with liquid chromatography–mass spectrometry: a review;European Food Research and Technology;2023-02-07

3. Assay of honey freshness by a novel optical technique;Scientific Reports;2022-01-18

4. Amino Acids in Foods, Feeds, and Nutrition;Kirk‐Othmer Encyclopedia of Chemical Technology;2021-03-26

5. Changes of 5‐hydroxymethyl‐2‐furfural in fresh and processed ginsengs;Food Science & Nutrition;2020-03-18
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