How steaming and drying processes affect the active compounds and antioxidant types of Gastrodia elata Bl. f. glauca S. chow
Zhen Wu, Ruiping Gao, Hong Li, Xia Liao, Xin Tang, Xiaogang Wang, Zhimin Su
Topics & Concepts
ChemistrySteamingAntioxidantFood scienceGastrodinABTSDPPHFlavonoidCinnamic acidChromatographyOrganic chemistryBiological and pharmacological studies of plantsFood Quality and Safety StudiesGinseng Biological Effects and Applications