Ukiya, M <br/><br/>
Constituents of compositae plants. 2. Triterpene diols, triols, and their 3-o-fatty acid esters from edible chrysanthemum flower extract and their anti-inflammatory effects.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Jul 2001 
 - 3187-97 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf010164e  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Anti-Inflammatory Agents--pharmacology<br/>Chromatography, High Pressure Liquid<br/>Fatty Acids<br/>Inflammation--chemically induced<br/>Mice<br/>Plant Extracts--chemistry<br/>Plants, Edible--chemistry<br/>Triterpenes--analysis