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

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

This study aimed to explore the differences in raw Angelica Sinensis (RAS), wine washing AS (WAS), and wine stir-frying AS (WSAS). The results showed there were differences among the three AS in color and aroma, and 34 aroma compounds were identified. The content determination results revealed the f...

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Bibliographic Details
Main Authors: Zhi-Tong Zhang, Yue Jiang, Yali Qi, Huanhuan Guan, Lei Bai, Pan Chen, Wufeng Gao, Guo-Dong Zhuang, Tulin Lu, Guojun Yan
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Angelica sinensis
Yellow rice wine processing
Antioxidants
Flash GC e-nose
UPLC-Q-Orbitrap HRMS/MS
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002651

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http://www.sciencedirect.com/science/article/pii/S2590157523002651

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