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Chemical Comparison of Monk Fruit Products Processed by Different Drying Methods Using High-Performance Thin-Layer Chromatography Combined With Chemometric Analysis
Journal article
Hui-Jie Hong, Qi Yang, Qiao Liu, Fong Leong, Xiao-Jia Chen. Chemical Comparison of Monk Fruit Products Processed by Different Drying Methods Using High-Performance Thin-Layer Chromatography Combined With Chemometric Analysis[J]. Frontiers in Nutrition, 2022, 9, 887992.
Authors:
Hui-Jie Hong
;
Qi Yang
;
Qiao Liu
;
Fong Leong
;
Xiao-Jia Chen
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TC[WOS]:
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4.4
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Submit date：2022/08/02
Chemical Characteristics
Chemometric Analysis
Drying Method
High Performance Thin Layer Chromatography
Monk Fruit
Siraitia Grosvenorii
