HPLC-ECD Fingerprint of Phenolic Compounds in Cichorium intybus L.and Spectrum-effect Relationship of Their Antioxidant Activity

SHAO Qiju; LI Yuqin; CAO Li; YANG Yuyao; REN Fanyu; CHEN Rongxiang; YUAN Xiaoyan

doi:10.13982/j.mfst.1673-9078.2023.9.1179

Home>Articles>HPLC-ECD Fingerprint of Phenolic Compounds in Cichorium intybus L.and Spectrum-effect Relationship of Their Antioxidant Activity

DOI: 10.13982/j.mfst.1673-9078.2023.9.1179

HPLC-ECD Fingerprint of Phenolic Compounds in Cichorium intybus L.and Spectrum-effect Relationship of Their Antioxidant Activity

SHAO Qiju

LI Yuqin

CAO Li

YANG Yuyao

REN Fanyu

CHEN Rongxiang

YUAN Xiaoyan

Keywords：Cichorium intybus L.(chicory)high performance liquid chromatographyelectrochemical detectionfingerprintantioxidant activityspectrum-effect relationship

Publication Date：2023-09-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：10( 113-122 )

Modern Food Science & Technology

ISTICPKU

ISSN：1673-9078

Year, Vol.(Issue)：2023,39(9)