Quality assessment of licorice (Glycyrrhiza glabra L.) from different sources by multiple fingerprint profiles combined with quantitative analysis, antioxidant activity and chemometric methods

Published 2020 View Full Article

Authors

Keywords

Antioxidant activity, Fingerprint, FT-IR, HPLC, Licorice, Quality control, UV

Journal

FOOD CHEMISTRY

Volume 324, Issue -, Pages 126854

Publisher

Elsevier BV

Online

2020-04-21

DOI

10.1016/j.foodchem.2020.126854

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