[1]
Fan, B. et al. 2013. Analysis and Evaluation of Fatty Acid in Rattan Tea by Highly Selective and Sensitive HPLC- FLD-MS Method Coupled with Pre-Column Fluorescent Labeling. Asian Journal of Chemistry. 26, 1 (Dec. 2013), 103–109. DOI:https://doi.org/10.14233/ajchem.2014.15335.