| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540095 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠HPLC method was developed to assess the quality of cinnamon bark and twig. ⺠Seven bioactive components including cinnamic acid were separated and quantified. ⺠Fingerprint analysis was carried out to discriminate cinnamon bark from twig. ⺠Partial least-squares discriminant analysis showed good classification.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yan Ding, En Qi Wu, Chun Liang, Jianbo Chen, Minh Ngoc Tran, Chong Hui Hong, Yuseon Jang, Kyung Lae Park, KiHwan Bae, Young Ho Kim, Jong Seong Kang,