Comparison of main bioactive compounds in tea infusions with different seasonal Forsythia suspensa leaves by liquid chromatography–tandem mass spectrometry and evaluation of antioxidant activity-Reference-Cited by-同舟云学术

Comparison of main bioactive compounds in tea infusions with different seasonal Forsythia suspensa leaves by liquid chromatography–tandem mass spectrometry and evaluation of antioxidant activity

Published:2013-10 Issue:2 Volume:53 Page:857-863
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jiao Jiao,Gai Qing-Yan,Luo Meng,Wang Wei,Gu Cheng-Bo,Zhao Chun-Jian,Zu Yuan-Gang,Wei Fu-Yao,Fu Yu-Jie

Funder

Program for Special Fund of Forestry Industrial Research for Public Welfare of China

Importation of International Advanced Forestry Science and Technology, National Forestry Bureau

Heilongjiang Province Science Foundation for Excellent Youths

Project for Distinguished Teacher Abroad, Chinese Ministry of Education

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas;Deetae;Food Chemistry,2012

5. Identification and determination of the major constituents in Deng's herbal tea granules by rapid resolution liquid chromatography coupled with mass spectrometry;Deng;Journal of Pharmaceutical and Biomedical Analysis,2011

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5. Green Extraction of Forsythoside A, Phillyrin and Phillygenol from Forsythia suspensa Leaves Using a β-Cyclodextrin-Assisted Method;Molecules;2022-10-19