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Research Article
Functional constituents of wild and cultivated Goji (L. barbarum L.) leaves: phytochemical characterization, biological profile, and computational studies
Andrei MocanInstitute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany; ;Department of Pharmaceutical Botany, Faculty of Pharmacy, University of Medicine and Pharmacy "Iuliu Haţieganu", Cluj-Napoca, Romania;
, Gökhan ZenginDepartment of Biology, Science Faculty, Selcuk University, Konya, Turkey;
, Mario SimirgiotisInstituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile;
, Michaela SchafbergInstitute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany;
, Adriano MollicaDepartment of Pharmacy, University "G. d’Annunzio" of Chieti-Pescara, Chieti, Italy; Correspondence[email protected]
, Dan C. VodnarDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
, Gianina CrişanDepartment of Pharmaceutical Botany, Faculty of Pharmacy, University of Medicine and Pharmacy "Iuliu Haţieganu", Cluj-Napoca, Romania;
& Sascha RohnInstitute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany; Correspondence[email protected]
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Pages 153-168
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Received 01 Aug 2016, Accepted 28 Sep 2016, Published online: 18 Jan 2017
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