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Volumn 36, Issue 8, 2011, Pages 1046-1049

HPLC determination of four components in Tibetan medicine Dangzuo of different tibetan regions

Author keywords

Cinnamic aldehyde; Dangzuo; Gallic acid; HPLC; Hydroxysafflor yellow A; Piperine

Indexed keywords

ACETIC ACID; CINNAMALDEHYDE; GALLIC ACID; METHANOL; PIPERINE; WATER;

EID: 79960380308     PISSN: 10015302     EISSN: None     Source Type: Journal    
DOI: 10.4268/cjcmm20110823     Document Type: Article
Times cited : (5)

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    • Inactivation of escherichia coli 0157: H7 by cinnamic aldehyde purified from Cinnamomum cassia shoot
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    • Kim H O, Park S W, Park H D. Inactivation of escherichia coli 0157 : H7 by cinnamic aldehyde purified from Cinnamomum cassia shoot[J]. Food Microbiol, 2004,21(1):105.
    • (2004) Food Microbiol , vol.21 , Issue.1 , pp. 105
    • Kim, H.O.1    Park, S.W.2    Park, H.D.3
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.