LC-MS Method for the Simultaneous Quantitation of the Anti-inflammatory Constituents in Oregano (Origanum Species)

Journal of Agricultural and Food Chemistry - Tập 58 Số 12 - Trang 7119-7125 - 2010
Diandian Shen1, Min‐Hsiung Pan2, Qingli Wu1, Chung-Heon Park1, H. Rodolfo Juliani1, Chi‐Tang Ho3, James E. Simon1
1New Use Agriculture and Natural Plant Products Program, Department of Plant Biology and Pathology, Rutgers, The State University of New Jersey, 59 Dudley Road, New Brunswick, New Jersey 08901
2Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan
3Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901;

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