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- Title
不同加工过程中当归化学成分变化的 研究进展.
- Authors
陈琳琳; 孙晶; 祝秀梅; 王凤忠; 范蓓; 王永茹; 黄玉龙; 张芳; 李明泽; 胡生海; 邹翔
- Abstract
Different processing methods have different effects on the chemical composition of Angelica sinensis (Oliv.)Diels(A. sinensis). Therefore, the changes in the chemical composition of A. sinensis by different processing methods in recent 20 years were summarized. The regularity of these changes during the processing of A. sinensis was discussed, and the development of related foods and products was predicted. This article provided valuable references for exploring the value of medicinal and food dual-using, improving its quality, innovating its processing methods, and developing new products of A. sinensis
- Subjects
DONG quai; MANUFACTURING processes
- Publication
Food Research & Development, 2023, Vol 45, Issue 23, p209
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.023.029