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February 29, 2024Journal of the Korean Society of Food Science and NutritionOpen Access

HPLC Analytical Method Validation for Xanthohumol in Hop (Humulus lupulus) Extract for Its Standardization as a Functional Ingredient

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Authors

GRGahee RyuSeoul National UniversityMNMin-Ji NamGyeongsang National UniversityJCJae‐Hwan ChoiSeoul National University

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Cite This Study

Ryu et al. (2024) studied this question.

synapsesocial.com/papers/68e76d10b6db6435876e3392https://doi.org/10.3746/jkfn.2024.53.2.157
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Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1Determination of Xanthohumol in Hops, Food Supplements and Beers by HPLC2019 · 39 citations