Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC-Reference-Cited by-同舟云学术

Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC

Published:2015-03 Issue: Volume:171 Page:405-411
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Xiaoye,Li Jianke,Zhao Wei,Liu Run,Zhang Lin,Kong Xianghong

Funder

National Natural Science Foundation of China

Public Welfare Special Program of State General Administration of the People's Republic of China for Quality Supervision and Inspection and Quarantine

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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4. Discrimination of cinnamon bark and cinnamon twig samples sourced from various countries using HPLC-based fingerprint analysis;Ding;Food Chemistry,2011

5. Guidance on quality of herbal medicinal products/traditional herbal medicinal products;EMEA,2006

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