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Research Article

Comparing coagulation activity of Selaginella tamariscina before and after stir-frying process and determining the possible active constituents based on compositional variation

Qian ZhangSchool of Chemistry and Chemical Engineering, Chongqing University, Chongqing, PR China; View further author information

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Ya-Li WangSchool of Chemistry and Chemical Engineering, Chongqing University, Chongqing, PR China; View further author information

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Die GaoSchool of Pharmacy, Southwest Medical University, Luzhou, PR China; View further author information

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Liang CaiSchool of Chemistry and Chemical Engineering, Chongqing University, Chongqing, PR China; View further author information

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Yi-Yao YangSchool of Chemistry and Chemical Engineering, Chongqing University, Chongqing, PR China; View further author information

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Yuan-Jia HuState Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences University of Macau, Macao, PR ChinaCorrespondence[email protected]
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Feng-Qing YangSchool of Chemistry and Chemical Engineering, Chongqing University, Chongqing, PR China; Correspondence[email protected] [email protected]

http://orcid.org/0000-0002-9300-5710 View further author information

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Hua ChenSchool of Chemistry and Chemical Engineering, Chongqing University, Chongqing, PR China; View further author information

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Zhi-Ning XiaSchool of Chemistry and Chemical Engineering, Chongqing University, Chongqing, PR China; View further author information