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
Keywords: Xiebai; Allium chinense G. Don; Allium macrostemon Bunge; Free amino acid; Nâmethylâproline; H-Glu-Tyr-OH; Edible Chinese herb;