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Journal of Chemistry
Volume 2014, Article ID 582176, 6 pages
http://dx.doi.org/10.1155/2014/582176
Research Article

Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period

1Hubei Collaborative Innovation Center of Industrial Fermentation, Wuhan, Hubei 430068, China
2Research Center of Food Fermentation Engineering and Technology of Hubei, Wuhan, Hubei 430068, China
3Suizhou Eryuefeng Food Co., Ltd., Suizhou, Hubei 441300, China
4Lianou Center, Wuhan University, Wuhan, Hubei 430068, China

Received 28 August 2014; Revised 27 November 2014; Accepted 11 December 2014; Published 25 December 2014

Academic Editor: Huu H. Ngo

Copyright © 2014 Yiguo Zhao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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