Fig. 1. UPLC chromatograms of catalpol from Rehmannia Glutinosa and fermented Rehmannia Glutinosa.
Table 1. Changes in moisture, pH, total acidity and reducing sugar content of fermented R. glutinosa.
Table 2. The free sugars content of fermented Rehmannia Glutinosa.
Table 3. Amino acid content of fermented Rehmannia Glutinosa
Table 3. Continued.
Table 4. The content of catalpol in fermented Rehmannia Glutinosa.
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