Quality markers for processed products of Morinda officinalis how based on the “oligosaccharides-spectrum-effect”
Mengyun Liu, Zhenhua Luo, Zi-En Chen, Yi-Ran Qin, Qiu-Yi Liu, Ping Ding
Topics & Concepts
ChemistryOxidative stressHigh-performance liquid chromatographyChromatographyFood scienceBiochemistryMorinda citrifolia extract usesPharmacological Effects of Natural CompoundsMicrobial Metabolites in Food Biotechnology