Effects of primary processing method on the flavonoids content and antioxidant capacity of Flos Sophorae Immaturus

doi:10.16155/j.0254-1793.2019.09.24

LIU Jin-liang, LI Long-yun, HE Guang-hua, SONG Xu-hong, TAN Jun, LIAO Shang-qiang

Chinese Journal of Pharmaceutical Analysis ›› 2019, Vol. 39 ›› Issue (9) : 1713-1719.

Chinese Journal of Pharmaceutical Analysis ›› 2019, Vol. 39 ›› Issue (9) : 1713-1719. DOI: 10.16155/j.0254-1793.2019.09.24

Effects of primary processing method on the flavonoids content and antioxidant capacity of Flos Sophorae Immaturus

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 39(9): 1713-1719 https://doi.org/10.16155/j.0254-1793.2019.09.24

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