Determination of 9 Active Components in Trametes versicolor Fermented Tea by High Performance Liquid Chromatography and Their Antioxidant Activity
Objective: To establish a method for simultaneous determination of nine active components in the fermented tea of Trametes versicolor, and analyze the changes of nine active components and antioxidant activities fermentation before and after. Methods: Using gradient elution at a flow rate of 1.0 mL/...
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| Главные авторы: | , , , , , , |
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| Формат: | Artigo |
| Язык: | Chinês |
| Опубликовано: |
The editorial department of Science and Technology of Food Industry
2024-09-01
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| Серии: | Shipin gongye ke-ji |
| Предметы: | |
| Online-ссылка: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110148 |
| Метки: |
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