Acids,alkaloids and ester combined with HLPC fingerprint to optimize the processing of stir-frying with salt-water for Phellodendron chinense Schneid bark
CHENG Zhong-qin1,LIU Xiao-mei1,SHI Chong-jing1,WANG Shan-shan1,SHENG Rong2*,YUAN Qiang-hua2,SONG Ying2
NATURAL PRODUCT RESEARCH AND DEVELOPMENT . 2019, (3): 482 -488 .  DOI: 10.16333/j.1001-6880.2019.3.018