Determination of polyphenol components of Korean Scutellaria baicalensis Georgi using liquid chromatography–tandem mass spectrometry: Contribution to overall antioxidant activity
In order to explore the possibility to process Korean Scutellaria baicalensis Georgi (Hwang Gum) to produce a high quality functional food, biologically active substances were analyzed. Four different mixtures of polyphenol components were isolated from the flower, leaf, stem, and root of S. baicale...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464613001837 |