Chemical Comparison of Monk Fruit Products Processed by Different Drying Methods Using High-Performance Thin-Layer Chromatography Combined With Chemometric Analysis.

Hong, Hui-Jie; Yang, Qi; Liu, Qiao; Leong, Fong; Chen, Xiao-Jia

Hong, Hui-Jie; Yang, Qi; Liu, Qiao; Leong, Fong; Chen, Xiao-Jia.

Afiliação

Hong HJ; State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, Macao SAR, China.
Yang Q; State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, Macao SAR, China.
Liu Q; State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, Macao SAR, China.
Leong F; State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, Macao SAR, China.
Chen XJ; State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, Macao SAR, China.

Front Nutr ; 9: 887992, 2022.

Article em En | MEDLINE | ID: mdl-35586734

Palavras-chave

Siraitia grosvenorii; chemical characteristics; chemometric analysis; drying method; high performance thin layer chromatography; monk fruit

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Medicinas Tradicionais: Medicinas_tradicionales_de_asia / Medicina_china Idioma: En Revista: Front Nutr Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google