Preparative Separation Monacolin K Acid Form from Red Yeast Rice by pH-zone-refining Counter-current Chromatography

doi:10.13995/j.cnki.11-1802/ts.2011.11.025

Liu Yu-qin~, Zheng Zhen-jia~, Du Jin-hua~ , Wang Dai-jie~, Wang Xiao~, Liu Jian-hua~

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (11) : 216-219.

PDF(273 KB)

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (11) : 216-219. DOI: 10.13995/j.cnki.11-1802/ts.2011.11.025

Food and Fermentation Industries

Preparative Separation Monacolin K Acid Form from Red Yeast Rice by pH-zone-refining Counter-current Chromatography

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(11): 216-219 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.11.025

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(273 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export