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Rapid Discrimination of Processing Degree of Wine-processed Chuanxiong Rhizoma Based on Intelligent Sensory Technology and Multivariate Statistical Analysis
更新时间:2026-01-07
    • Rapid Discrimination of Processing Degree of Wine-processed Chuanxiong Rhizoma Based on Intelligent Sensory Technology and Multivariate Statistical Analysis

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    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 32, Issue 3, Pages: 174-182(2026)
    • DOI:10.13422/j.cnki.syfjx.20252061    

      CLC: R242;R943.1;O657
    • Received:10 June 2025

      Revised:2025-09-15

      Accepted:24 September 2025

      Online First:22 September 2025

      Published:05 February 2026

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  • ZHANG Xiaolong,MA Xiaoni,WANG Xinzhu,et al.Rapid Discrimination of Processing Degree of Wine-processed Chuanxiong Rhizoma Based on Intelligent Sensory Technology and Multivariate Statistical Analysis[J].Chinese Journal of Experimental Traditional Medical Formulae,2026,32(03):174-182. DOI: 10.13422/j.cnki.syfjx.20252061.

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Related Author

YANG Guangming
LU Tulin
PAN Yang
HU Po
WANG Xinzhu
MA Xiaoni
ZHANG Xiaolong
LI Ying

Related Institution

Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing,Jiangsu Key Laboratory of Chinese Medicine Processing,Key Research Laboratory of Chinese Materia Medica Processing Standards of National Administration of Traditional Chinese Medicine, Nanjing University of Chinese Medicine
Laboratory of Medical Fungi and Phyto-Biotech,Nanjing University of Chinese Medicine
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Key Laboratory for Quality Monitoring and Evaluation of Traditional Chinese Medicine, National Medical Products Administration,Chengdu Institute for Drug Control
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