| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541590 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠An HPLC-MS method was developed to analyse Herba Scutellariae barbatae. ⺠Hierarchical clustering analysis could distinguish 21 tested samples. ⺠Scutellarin was the highest component in Herba Scutellariae barbatae.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shi Qiao, Rui Shi, Man Liu, Chong Zhang, Wei Yang, Xiaowei Shi, Xijuan Jiang, Chunying Wang, Qiao Wang,