Comparison of the roots of Salvia miltiorrhiza Bunge (Danshen) and its variety S. miltiorrhiza Bge f. Alba (Baihua Danshen) based on multi-wavelength HPLC-fingerprinting and contents of nine active components

Linlin Zhang, Yuanyan Liu, Zhenli Liu*, Chun Wang, Zhiqian Song, Yuxin Liu, Yunzhuo Dong, Zhangchi Ning, Aiping LYU

*Corresponding author for this work

Research output: Contribution to journal › Journal article › peer-review

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Food Science