| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538487 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠We developed an UPLC method and improved a HPLC method. ⺠5-CQA and 1,5-DCQA were major compounds of root and leaf of burdock. ⺠We found considerable variations in analytes of samples. ⺠UPLC advantages were shorter run time and higher sensitivity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ghasem Haghi, Alireza Hatami, Mehdi Mehran,