Study on the relevance between beany flavor and main bioactive components in radix astragali

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 9, 2010, Pages 5568-5573

  Sun, Haifeng ^a,b   Xie, Daosheng ^a,b   Guo, Xiaoqing ^a   Zhang, Lizeng ^a   Li, Zhenyu ^a   Wu, Bin ^d   Qin, Xuemei ^a,c  

^a Modern Research Center of Traditional Chinese Medicine   (China)

^b State Key Laboratory of Materials Oriented Chemical Engineering   (China)

^c SHANXI UNIVERSITY   (China)

^d Shanxi Medicine Group Co Ltd   (China)

Author keywords

Beany flavor; Hexanal; Quality; Radix Astragali; Sensory evaluation

Indexed keywords

ARTICLE; ASTRAGALUS PLANT; CHEMISTRY; CHINESE MEDICINE; PLANT ROOT;

ASTRAGALUS PLANT; MEDICINE, CHINESE TRADITIONAL; PLANT ROOTS;

EID: 77952202365     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf9042634     Document Type: Article

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