Effects of storage period and heat treatment on phenolic compound composition in dried Citrus peels (Chenpi) and discrimination of Chenpi with different storage periods through targeted metabolomic study using HPLC-DAD analysis
化学
食品科学
高效液相色谱法
作文(语言)
色谱法
哲学
语言学
作者
Moon-Young Choi,Chuan Chai,Jeong Hill Park,Johan Lim,Jeongmi Lee,Sung Won Kwon