Composition differences of polyphenolic compounds in fruits of Lycium ruthenicum Murr. and Lycium barbarumL.
WANG Qi1, TANG Hui-ru2
1. State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics Chinese Academy of Sciences, University of Chinese Academy of Sciences, Wuhan 430071, China; 2. State Key Laboratory of Genetic Engineering, Zhongshan Hospital and School of Life Science, Human Phenome Institute, Shanghai International Centre for Molecular Phenomics, Fudan University, Shanghai 200438, China