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Analysis of Flavonoid Content in Varieties of Chinese Cabbage Using HPLC-ESI-MS and HPLC-DAD
Analysis of Flavonoid Content in Varieties of Chinese Cabbage Using HPLC-ESI-MS and HPLC-DAD
2008
Jae-Kwang Kim
Tae-Hun Ryu
D. H. Kim
H.C. Ko
S. Y. Won
Soo-In Sohn
Hyun-Suk Cho
M.J. Kim
C. Y. Yu
Keywords:
High-performance liquid chromatography
Varieties of Chinese
Quercetin
Electrospray ionization
Kaempferol
Flavonoid
Chemistry
Chromatography
hplc dad
hplc esi ms
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