Your Location：
Home >
Browse articles >
Analysis of Color and Odor Changes of Different Processed Products of Paeoniae Radix Alba Based on HS-GC-MS and Electronic Sensory Techniques
Analysis of Color and Odor Changes of Different Processed Products of Paeoniae Radix Alba Based on HS-GC-MS and Electronic Sensory Techniques
Enhanced Publication- Chinese Journal of Experimental Traditional Medical Formulae Vol. 30, Issue 20, Pages: 141-150(2024)
DOI： 10.13422/j.cnki.syfjx.20240961
Scan QR Code
AI Introduction
Full Text(HTML)
Figs( 2 ) Tabs( 5 )
References
Publication Info
Metrics
381
Views
645
Downloads
15
CSCD
Alert me when the article has been cited
Submit
Tools
- BibTeXDownload
- EndnoteDownload
- RefMan Download
- NoteExpressDownload
- NoteFirstDownload
Related Articles
Analysis of Changes on Volatile Components of Ligusticum sinense cv. Chaxiong Rhizome Before and After Wine Processing Based on Electronic Nose and HS-GC-MS
Differential Analysis of Volatile Components of Inulae Flos from Different Producing Areas Based on HS-GC-MS and Electronic Nose Technology
Analysis of Effect of Characteristic Processing with Rice-washed Water on Volatile Components in Raw and Bran-fried Products of Atractylodis Macrocephalae Rhizoma by HS-GC-MS
Optimization of Quality Standards for Polygalae Radix Based on Characteristic Chromatograms and QAMS for Xanthones
Traditional Chinese Medicine Treatment of Colorectal Cancer Based on AMPK Signaling Pathway： A Review
Related Author
ZHANG Wen
ZHENG Peng
ZHANG Jiangshan
XIAO Xiaolin
WU Zaodan
XIN Li
GONG Wenhui
ZHANG Jinlian
Related Institution
School of Pharmacy，Jiangxi University of Chinese Medicine
Jiangxi Jingde Chinese Traditional Medicine Co. Ltd.
Jiangxi Cancer Hospital
School of Pharmacy，Hebei University of Chinese Medicine
Hebei Technology Innovation Center for Traditional Chinese Medicine（TCM） Formula Granule， Hebei Engineering Research Center for Quality Evaluation&Standardization of TCM， Hebei University of Chinese Medicine
Intro
Map
Chat
