![](/img/cover-not-exists.png)
Comparison of main bioactive compounds in tea infusions with different seasonal Forsythia suspensa leaves by liquid chromatography–tandem mass spectrometry and evaluation of antioxidant activity
Jiao, Jiao, Gai, Qing-Yan, Luo, Meng, Wang, Wei, Gu, Cheng-Bo, Zhao, Chun-Jian, Zu, Yuan-Gang, Wei, Fu-Yao, Fu, Yu-JieVolume:
53
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2012.12.018
Date:
October, 2013
File:
PDF, 441 KB
english, 2013