Chemical profiling and quality evaluation of raw and vinegar-processing frankincense by multiple UPLC-MS/MS techniques.
Na LiYuan WangJinqiu RaoZicheng MaBingyang ZhangZhiying DouKai WangFeng QiuPublished in: Phytochemical analysis : PCA (2024)
Our research improves understanding of the toxic substance basis and facilitates future assessments of frankincense quality.