Changes in chemical composition and biological activities of oriental crude drugs by food processing techniques (II) - Changes in Paeonol contents in roasted Moutan Cortex -

Korean Journal of Pharmacognosy

Volumn 35, Issue 4, 2004, Pages 388-392

  Jeon, So Young ^a   Kim, Eun Kyung ^a   Kwak, Hye Min ^a   Kim, Ja Young ^a   Lim, Jung Hyun ^a   Chung, Shin Kyo ^a   Song, Kyung Sik ^a  

^a Kyungpook National University   (South Korea)

Author keywords

Content change; Moutan cortex; Paeonol; Roasting

Indexed keywords

PAEONIA SUFFRUTICOSA EXTRACT; PEONOL;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOLOGICAL ACTIVITY; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CONTROLLED STUDY; COOKING; FOOD PROCESSING; NONHUMAN; PAEONIA SUFFRUTICOSA; PHYTOCHEMISTRY; RADICAL SCAVENGING ACTIVITY; ROASTING;

EID: 14744271532     PISSN: 02533073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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