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	Fingerprint profile of active components for Artemisia selengensis Turcz by HPLC–PAD combined with chemometrics.
	Peng, Lin; Wang, Yuzhi; Zhu, Hongbin; Chen, Qingmei
刊名	Food Chemistry
	2011
卷号	Vol.125 No.3页码:1064-1071
关键词	Enhanced fingerprint Food quality Artemisia selengensis Turcz High-performance liquid chromatography Photodiode array detection Chemometrics
ISSN号	0308-8146
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/6514442
专题	湖南大学
作者单位	State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha 410082, China
推荐引用方式 GB/T 7714	Peng, Lin,Wang, Yuzhi,Zhu, Hongbin,et al. Fingerprint profile of active components for Artemisia selengensis Turcz by HPLC–PAD combined with chemometrics.[J]. Food Chemistry,2011,Vol.125 No.3:1064-1071.
APA	Peng, Lin,Wang, Yuzhi,Zhu, Hongbin,&Chen, Qingmei.(2011).Fingerprint profile of active components for Artemisia selengensis Turcz by HPLC–PAD combined with chemometrics..Food Chemistry,Vol.125 No.3,1064-1071.
MLA	Peng, Lin,et al."Fingerprint profile of active components for Artemisia selengensis Turcz by HPLC–PAD combined with chemometrics.".Food Chemistry Vol.125 No.3(2011):1064-1071.

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