桂花热水浸膏中红景天苷标记物HPLC分析方法的验证

Q4 Agricultural and Biological Sciences

Journal of The Korean Society of Food Science and Nutrition Pub Date : 2025-03-26 DOI:10.3746/jkfn.2025.54.3.289

Taeuk Kim, Junhui Kang, Sungmin Han, Yeeun Kim, Minseong Kang, Sein Lee, Hyejung Han, Chulhong Kim, Jae‐Kwan Hwang

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引用次数: 0

摘要

金泰、姜俊辉、韩成民、金妍、姜敏成、李盛、韩惠正、金哲洪、黄在官。韩国食品科学与营养学会2025；54:29 9-94。https://doi.org/10.3746/jkfn.2025.54.3.289

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Validation of the HPLC Analytical Method for Salidroside as a Marker Compound in the Hot Water Extract of Fragrant Olive (Osmanthus fragrans) Flower

Taeuk Kim, Junhui Kang, Sungmin Han, Yeeun Kim, Minseong Kang, Sein Lee, Hyejung Han, Chul-Hong Kim, and Jae-Kwan Hwang. Journal of the Korean Society of Food Science and Nutrition 2025;54:289-94. https://doi.org/10.3746/jkfn.2025.54.3.289

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来源期刊

Journal of The Korean Society of Food Science and Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

1.20

自引率

0.00%

发文量

127