Open AccessPurification and Establishment of HPLC Method for Numb-Taste Components from Sichuan Huajiao (Zanthoxylum bungeanum)
Author(s) -
Kai Luo,
Jiang Ning Hu,
Fusheng Zhang,
Jianquan Kan
Publication year - 2014
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2014.15842
Subject(s) - chemistry , zanthoxylum , numb , chromatography , taste , food science , traditional medicine , medicine , genetics , biology