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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- “The latest research has found that the color, odor, and volatile components of Paeonia lactiflora and its processed products are closely related, and different processing methods affect their odor and color formation, providing new ideas for the study of traditional Chinese medicine processing.”
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 30, Issue 20, Pages: 141-150(2024)
DOI： 10.13422/j.cnki.syfjx.20240961
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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
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