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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
Analysis of Changes on Volatile Components of
Enhanced PublicationLigusticum sinense cv.Chaxiong Rhizome Before and After Wine Processing Based on Electronic Nose and HS-GC-MS- “The latest research has found that the odor and volatile component content of tea liquor undergo significant changes after production, providing a scientific basis for the development of quality standards for tea liquor.”
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 31, Issue 2, Pages: 173-181(2025)
DOI： 10.13422/j.cnki.syfjx.20250367
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Related Author
ZHANG Wen
ZHENG Peng
ZHANG Jiangshan
XIAO Xiaolin
WU Zaodan
XIN Li
GONG Wenhui
ZHANG Jinlian
Related Institution
Jiangxi University of Chinese Medicine
Jiangxi University of Chinese Medicine
Ganzhou People's 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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