Optimisation of the microwave-assisted extraction process for four main astragalosides in Radix Astragali
- Author
- YAN, Ming-Ming1 ; WEI LIU1 ; FU, Yu-Jie2 ; ZU, Yuan-Gang2 ; CHEN, Cai-Yun2 ; MENG LUO2
[1] Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
[2] Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, Harbin 150040, China - Source
Food chemistry. 2010, Vol 119, Num 4, pp 1663-1670, 8 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Astragalosides LC-ESI/MS Microwave-assisted extraction Radix Astragali Scanning electron microscopy
- Keyword (fr)
- Chromatographie phase liquide Extraction Hyperfréquence Microscopie électronique balayage Procédé extraction Spectrométrie masse
- Keyword (en)
- Liquid chromatography Extraction Microwave Scanning electron microscopy Extraction process Mass spectrometry
- Keyword (es)
- Cromatografía fase líquida Extracción Hiperfrecuencia Microscopía electrónica barrido Procedimiento extracción Espectrometría masa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22280455
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.09.021 
https://dx.doi.org/10.1016/j.foodchem.2009.09.021
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