The Difference of Chemical Components and Biological Activities of the Raw Products slices and the Wine Steam-Processed Product from Cistanche deserticola

<div>HPLC chromatogram of standard substance (a), RCD (b) and WSCD (c). Peaks: (1) cistanoside F, (2) echinacoside, (3) cistanoside A, (4) acteoside, (5) isoacteoside, (6) cistanoside C, (7) 2′-acetylacteoside, (8) osmanthuside B, and (9) tubuloside B.</div>

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Figure 2: The Difference of Chemical Components and Biological Activities of the Raw Products slices and the Wine Steam-Processed Product from Cistanche deserticola 

Figure 2 | The Difference of Chemical Components and Biological Activities of the Raw Products slices and the Wine Steam-Processed Product from Cistanche deserticola 