Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract
Minsun Park, Kwang‐Geun Lee
Topics & Concepts
RoastingSchisandra chinensisChemistryFood sciencePolyphenolLignanSchisandraFurfuralAntioxidantBiochemistryOrganic chemistryMedicineCatalysisPhysical chemistryPathologyTraditional Chinese medicineAlternative medicinePlant-derived Lignans Synthesis and BioactivityPhytochemistry and Biological ActivitiesAllelopathy and phytotoxic interactions