Isolation and identification of new chemical constituents from Chinese chive (Allium tuberosum) and toxicological evaluation of raw and cooked Chinese chive
Keywords: اشعه فرابنفش; Asparagales; Allium tuberosum Rottl. ex Spreng.; Pyrazines; Flavonoids; Cell toxicity; Volatile; δ; chemical shift; CD; circular dichroism; ECD; electronic circular dichroism; GC-MS; gas chromatography-mass spectroscopy; HPLC; high performance liquid c