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Chemical profiling and quality evaluation of raw and vinegar‐processing frankincense by multiple UPLC‐MS/MS techniques

Fuente: Wiley Open Access

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Détails bibliographiques
Auteurs principaux:	Na Li, Yuan Wang, Jinqiu Rao, Zicheng Ma, Bingyang Zhang, Zhiying Dou, Kai Wang, Feng Qiu
Format:	Artículo Open Access
Publié:	Wiley 2024
Sujets:	Phytochemical Analysis
Accès en ligne:	Acceder al recurso
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