Antioxidant and flavor properties of Angelica sinensis extracts as affected by processing

Journal of Food Composition and Analysis

Volumn 21, Issue 5, 2008, Pages 402-409

  Huang, Shih Hao ^a,d   Chen, Chien Chung ^b   Lin, Chun Mao ^c   Chiang, Been Huang ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b SHIH HSIN UNIVERSITY   (Taiwan)

^c TAIPEI MEDICAL UNIVERSITY   (Taiwan)

^d Taipei College of Maritime Technology   (Taiwan)

Author keywords

Angelica sinensis; Chinese nutraceutical: antioxidant activity; DNA relaxation; Dong gui: Chinese herbal medicine; Ferulic acid; Food analysis; Food composition; Lipid peroxidation; Nitric oxide; Volatile compounds

Indexed keywords

ANGELICA SINENSIS; VISCUM ALBUM;

EID: 44749090152     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.02.005     Document Type: Article

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