Why are Angelicae Sinensis radix and Chuanxiong Rhizoma different? An explanation from a chemical perspective

Food Research International

Volumn 54, Issue 1, 2013, Pages 439-447

  Xu, Jun ^a   Chen, Hu Biao ^a   Liu, Jing ^a   Kwok, Ka Yan ^a   Yue, Rui Qi ^a   Yi, Tao ^a   Ho, Hing Man ^a   Zhao, Zhong Zheng ^a   Han, Quan Bin ^a  

^a HONG KONG BAPTIST UNIVERSITY   (Hong Kong)

Author keywords

Angelicae Sinensis radix; Chemical comparison; Chuanxiong Rhizoma; Polysaccharide; Volatile components

Indexed keywords

ANGELICAE SINENSIS RADIX; CHEMICAL INGREDIENTS; CHUANXIONG; COMPREHENSIVE COMPARISONS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HIGH PERFORMANCE GEL PERMEATION CHROMATOGRAPHY; SCIENTIFIC EVIDENCE; VOLATILE COMPONENTS;

GAS CHROMATOGRAPHY; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

POLYSACCHARIDES;

EID: 84881490692     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.035     Document Type: Article

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