使LC-MS/MS

Hind Mesfer S Alkhudaydi1,2, Esther Njeri Muriuki1, Jeremy P E Spencer1

  • 1Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading RG6 6DZ, UK.

PubMed
概括

拉斯伯里叶 (RL) 富含多,特别是基和酸. 茶叶提取的最佳造时间约为5分钟,以最大限度地提高多的吸收.