Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis
Prepared rhubarb is obtained by steaming raw rhubarb with glutinous rice wine. To explore the chemical material basis and functional mechanism of prepared rhubarb, an ultra-performance liquid chromatography-quadrupole-time of flight-mass spectrometry coupled with gray correlation analysis statistica...
Main Authors: | Ting Ting Zhu, Li Wu, Xiao Li Wang, Hui Zhu, Xiao Chai Zhu, Qi Gang Zhou, Xiao Liu, Bao Chang Cai |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2017-04-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617300397 |
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