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Effect of Slicing Angle and Initial Water Content on Water Migration and Effective Ingredient Content in Drying Process of Salviae Miltiorrhizae Radix et Rhizoma
更新时间：2025-01-16
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    • Effect of Slicing Angle and Initial Water Content on Water Migration and Effective Ingredient Content in Drying Process of Salviae Miltiorrhizae Radix et Rhizoma

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    • “The latest research has found that after losing 1/3 of its water, Danshen can be sliced at 30 ° C for the best preservation of its active ingredients, providing a basis for optimizing the processing technology of Danshen.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 31, Issue 4, Pages: 208-216(2025)

    • DOI：10.13422/j.cnki.syfjx.20250165    

      CLC： R277;R943.1;O657

    • Published：20 February 2025，

      Published Online：29 June 2024，

      Received：18 April 2024，

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  • YANG GUOHONG, ZHOU BINGQIAN, LU HENG, et al. Effect of Slicing Angle and Initial Water Content on Water Migration and Effective Ingredient Content in Drying Process of Salviae Miltiorrhizae Radix et Rhizoma. [J]. Chinese journal of experimental traditional medical formulae, 2025, 31(4): 208-216. DOI： 10.13422/j.cnki.syfjx.20250165.

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