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。
In fruits with both astringent and bitter taste, the contents of chlorogenic acid, catechin, epicatechin, phloridzin, and procyanidins were the highest.
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.
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。
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