Zobrazeno 1 - 3
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pro vyhledávání: '"Qiu'e Cao"'
Autor:
Wenwen Fan, Yi Cheng, Baoru Wang, Longjie Wang, Qian Zhou, Yanxiong Liu, Chunqiong Wang, Liyan Zheng, Qiu’e Cao
Publikováno v:
Inorganic Chemistry. 61:17185-17195
The establishment of a reliable and sensitive method for the detection of flavonoids, such as kaempferol (Kae) and quercetin (Que), is important and challenging in food chemistry and pharmacology because numerous structural analogues may interfere wi
Publikováno v:
International Journal of Chemistry. 2
A method was developed to analyze volatile organic compounds (VOCs) in food, beverages and cosmetic samples.VOCs were isolated from a standard solution or samples using a purge-and-trap (PT) system and identified andquantified by a gas chromatograph
Publikováno v:
Se pu = Chinese journal of chromatography. 26(3)
The volatile components of Qingshanlvshui Tea were extracted using solid phase micro-extraction (SPME) and accelerated solvent extraction (ASE), and then were identified by gas chromatography-mass spectrometry (GC-MS). It showed that ninety-one compo