Effects of stir-frying on chemical profile, sensory quality and antioxidant activity of Chrysanthemi Flos: A metabolomics and sensory study
Yangfei Ding, Ranran Cheng, Yu Li, Dongliang Jiang, Hongsu Zhao, Xinfeng Wu, Yachun Shu, Tulin Lu, Chuanshan Jin, Deling Wu, Wei Zhang, Wei Zhang
Topics & Concepts
FlosSensory systemFood scienceAntioxidantChemistrySensory analysisBiologyRutinBiochemistryNeurosciencePhytochemicals and Antioxidant ActivitiesEdible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity