苦涩味均较强的果实其绿原酸、儿茶素、表儿茶素、根皮素和原花青素含量最高。
In fruits with both astringent and bitter taste, the contents of chlorogenic acid, catechin, epicatechin, phloridzin, and procyanidins were the highest.
目的：评价新化合物多穗柯根皮苷水杨酸酯的生物活性。
Objective: To evaluate bioactivity of the new compound, phloridzin-6 "-o-salicylate."
目的：评价新化合物多穗柯根皮苷水杨酸酯的生物活性。
Objective: To evaluate bioactivity of the new compound, phloridzin-6 "-o-salicylate."
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