Comparative study on the composition of free amino acids and derivatives in the two botanical origins of an edible Chinese herb “Xiebai”, i.e., Allium chinense G. Don and Allium macrostemon Bunge species - Concepedia

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Comparative study on the composition of free amino acids and derivatives in the two botanical origins of an edible Chinese herb “Xiebai”, i.e., Allium chinense G. Don and Allium macrostemon Bunge species

40

Citations

33

References

2018

Year

Quan He, Shaohui Huang, Yuehong Wu, Wenqi Zhang, Fanchao Wang, Jiawei Cao, Qing Sheng, Zongsuo Liang, Lili Liu, Wen‐Bin Ou

Food Research International

Free Amino AcidsBotanyPhytochemicalBunge SpeciesPharmacologyComparative StudyPhytochemistry

References

	Year	Citations

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