Chemical profile and quantitative comparison of constituents in different medicinal parts of Lactuca indica during varied harvest periods using UPLC-MS/MS method

Author:

Hao Junfeng,Na Risu,Sun Lin,Jia Yushan,Han Feng,Fu Zhihui,Wang Zhijun,Zhao Muqier,Gao Cuiping,Ge Gentu

Funder

Natural Science Foundation of Inner Mongolia Autonomous Region

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference52 articles.

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5. Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties;Ceh;Food Chemistry,2020

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