Article ID Journal Published Year Pages File Type
7602057 Food Chemistry 2012 5 Pages PDF
Abstract
► Simultaneous HPLC determination of eight components from Salvia species was validated. ► Data of the quality control and stable experiment was showed. ► The components between Salvia miltiorrhiza Bunge and Salvia przewalskii Maxim were compared.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Simultaneous quantification of selected compounds from Salvia herbs by HPLC method and their application
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