Structural Analyses of Barbaloin-related Compounds in Aloe Drinks.-Reference-Cited by-同舟云学术

Structural Analyses of Barbaloin-related Compounds in Aloe Drinks.

Published:2002 Issue:3 Volume:43 Page:115-121
ISSN:0015-6426
Container-title:Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi)
language:
Short-container-title:Journal of the Food Hygienics Society of Japan

Author:

SHINDO Tetsuya,USHIYAMA Hirofumi,KAN Kimiko,UEHARA Shin-ichi,YASUDA Kazuo,TAKANO Ichiro,SAITO Kazuo

Publisher

Japanese Society for Food Hygiene and Safety

Subject

General Medicine

Reference10 articles.

1. 1) Nanba, T., “Wakan-yaku Hyakka Zukan (The encyclopedia of Wakan-yaku (traditional Sino-Japanese medicines) with color pictures Vol. II)”, Tokyo, Hoikusha, 1994, p. 218-221. (ISBN 4-586-30204-6)

2. 2) Nanba, T., “Genshoku Hyakka Sekai No Yakuyou Shokubutsu II Habu Jiten (The encyclopedia of herbs and herbalism)”, Tokyo, Enterprise, 1988, p. 31-32.

3. High-performance liquid chromatographic determination of phenolic compounds in Aloe species

4. Studies of Aloe. I. Cathartic Effects

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4. Contents of Barbaloin-related Compounds in Aloe Drinks and Their Change during Storage.;Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi);2002