Steaming-Induced Chemical Transformations and Holistic Quality Assessment of Red Ginseng Derived from Panax ginseng by Means of HPLC-ESI-MS/MSn-Based Multicomponent Quantification Fingerprint

Published 2012 View Full Article

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Journal

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volume 60, Issue 33, Pages 8213-8224

Publisher

American Chemical Society (ACS)

Online

2012-07-30

DOI

10.1021/jf301116x

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