Quantification, identification and comparison of oligopeptides on five tea categories with different fermentation degree by Kjeldahl method and ultra-high performance liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

Water-dispersed silicon quantum dots for on-off-on fluorometric determination of chromium(VI) and ascorbic acid

Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves

Chemical constituents from the stems and leaves of Amomum villosum Lour. and their anti-inflammatory and antioxidant activities

Design, synthesis and evaluation of EZH2-based PROTACs targeting PRC2 complex in lymphoma

Ent-kauranes and ent-atisanes from Euphorbia wallichii and their anti-inflammatory activity