Comparative study on Angelica sinensis after different processing with yellow rice wine in color, aromas, chemical components, and antioxidant activities-Reference-Cited by-同舟云学术

Comparative study on Angelica sinensis after different processing with yellow rice wine in color, aromas, chemical components, and antioxidant activities

Published:2023-10 Issue: Volume:19 Page:100822
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Zhi-Tong,Jiang Yue,Qi Yali,Guan Huanhuan,Bai Lei,Chen Pan,Gao Wufeng,Zhuang Guo-Dong,Lu Tulin,Yan Guojun

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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