文献
J-GLOBAL ID:201802260589033268
整理番号:18A1517044
UPLC-Q-Orbitrap MS及びそれらの抗酸化活性によるLycium ruthenicum Murrayからの18種のフェノール化合物の迅速定性及び定量分析【JST・京大機械翻訳】
Rapid qualitative and quantitative analyses of eighteen phenolic compounds from Lycium ruthenicum Murray by UPLC-Q-Orbitrap MS and their antioxidant activity
著者 (25件):
Zhang Gong
(Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China)
,
Zhang Gong
(Yanan University Affiliated Hospital, Yanan, Shaanxi Province 716000, China)
,
Zhang Gong
(Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China)
,
Zhang Gong
(University of Chinese Academy of Sciences, Beijing 100049, China)
,
Chen Shasha
(Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China)
,
Chen Shasha
(Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China)
,
Chen Shasha
(University of Chinese Academy of Sciences, Beijing 100049, China)
,
Zhou Wu
(Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China)
,
Zhou Wu
(State Key Laboratory of Plateau Ecology and Agriculture (Qinghai University), Xining 810016, China)
,
Zhou Wu
(Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China)
,
Zhou Wu
(University of Chinese Academy of Sciences, Beijing 100049, China)
,
Meng Jing
(Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China)
,
Meng Jing
(Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China)
,
Meng Jing
(University of Chinese Academy of Sciences, Beijing 100049, China)
,
Deng Kai
(Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China)
,
Deng Kai
(Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China)
,
Deng Kai
(University of Chinese Academy of Sciences, Beijing 100049, China)
,
Zhou Haonan
(Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China)
,
Zhou Haonan
(Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China)
,
Zhou Haonan
(University of Chinese Academy of Sciences, Beijing 100049, China)
,
Hu Na
(Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China)
,
Hu Na
(Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China)
,
Suo Yourui
(Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China)
,
Suo Yourui
(State Key Laboratory of Plateau Ecology and Agriculture (Qinghai University), Xining 810016, China)
,
Suo Yourui
(Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Xining 810001, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
269
ページ:
150-156
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)