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Glycyrrhiza uralensis has long been used as a flavoring and sweetening agent in food products. In the last ten years, suspensions of Glycyrhiza cells have been successfully established. However, there is no report of full metabolic profiling research on these cells. To identify their composition we used HPLC–DAD coupled with ESI(+/−)–MSn to compare the constituents of cultured Glycyrhiza (CG) cells...
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