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

Life Sciences Agricultural and Biological Sciences Food Science

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