. 2022 Mar 31;27(1):108–120. doi: 10.3746/pnf.2022.27.1.108
Copyright © 2022 by The Korean Society of Food Science and Nutrition. All rights Reserved.
This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Fig. 1.
The high performance liquid chromatogram of ashwagandha extract.