Validation of the HPLC Analytical Method for Salidroside as a Marker Compound in the Hot Water Extract of Fragrant Olive (<i>Osmanthus fragrans</i>) Flower
Taeuk Kim, Junhui Kang, Sungmin Han, Yeeun Kim, Minseong Kang, Sein Lee, Hyejung Han, Chul-Hong Kim, and Jae-Kwan Hwang. Journal of the Korean Society of Food Science and Nutrition 2025;54:289-94. https://doi.org/10.3746/jkfn.2025.54.3.289
Authors
- Jae‐Kwan Hwang (ORCID: https://orcid.org/0000-0002-5550-6661)
- Yeeun Kim (ORCID: https://orcid.org/0009-0004-3473-0404)
- Sungmin Han (ORCID: https://orcid.org/0000-0003-2762-668X)
- Minseong Kang (ORCID: https://orcid.org/0009-0006-8497-652X)
- Hyejung Han
- Jin-Kyu Kang (ORCID: https://orcid.org/0000-0001-8064-0793)
- Tae-Uk Kim
- Sein Lee (ORCID: https://orcid.org/0000-0002-6715-2389)
- Chulhong Kim (ORCID: https://orcid.org/0000-0001-7249-1257)
Institutions
- Yonsei University (KR)
- Tyson Foods (United States) (US)
Publication Details
- Journal
- Journal of the Korean Society of Food Science and Nutrition
- Published
- 2025-03-26
- DOI
- https://doi.org/10.3746/jkfn.2025.54.3.289
- Primary Topic
- Medicinal Plants and Bioactive Compounds
- Type
- article
- Field-Weighted Citation Impact
- 0.00