Comparative study on Angelica sinensis after different processing with yellow rice wine in color, aromas, chemical components, and antioxidant activities

This study aimed to explore the differences in raw Angelica Sinensis (RAS), wine washing AS (WAS), and wine stir-frying AS (WSAS). The results showed there were differences among the three AS in color and aroma, and 34 aroma compounds were identified. The content determination results revealed the f...

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Detalles Bibliográficos
Autores principales: Zhang, Zhi-Tong, Jiang, Yue, Qi, Yali, Guan, Huanhuan, Bai, Lei, Chen, Pan, Gao, Wufeng, Zhuang, Guo-Dong, Lu, Tulin, Yan, Guojun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534152/
https://www.ncbi.nlm.nih.gov/pubmed/37780300
http://dx.doi.org/10.1016/j.fochx.2023.100822

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534152/
https://www.ncbi.nlm.nih.gov/pubmed/37780300
http://dx.doi.org/10.1016/j.fochx.2023.100822

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