Antioxidant and flavor properties of Angelica sinensis extracts as affected by processing.

食品科技研究所Huang S. H.Chen C. C.Lin C. M.Chiang B.-H.2009-12-092018-06-292009-12-092018-06-292008-08https://www.scopus.com/record/display.uri?eid=2-s2.0-44749090152&origin=resultslist&sort=plf-f&src=s&sid=90db7945cbd8aa28e3dc4c2b89e56787&sot=b&sdt=b&s=TITLE-ABS-KEY%28Antioxidant+and+flavor+properties+of+Angelica+sinensis+extracts+as+affected+by+processing.%29&sl=105&sessionSearchId=90db7945cbd8aa28e3dc4c2b89e56787&relpos=0506526 bytesapplication/pdfen-US[SDGs]SDG6Antioxidant and flavor properties of Angelica sinensis extracts as affected by processing.journal article10.1016/j.jfca.2008.02.0052-s2.0-44749090152http://ntur.lib.ntu.edu.tw/bitstream/246246/173909/1/2008_Antioxidant-and-flavor-properties-of-Angelica-sinensis-extracts-as-affected-by-processing.pdf