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

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

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 106, April 2018, Pages 446-457

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