A comparative analysis of volatile organic compounds in Paeoniae Radix Alba processed using different methods
The differences in VOCs between PRA (stir-baked) and PRA (stir-baked with bran) are small. This study provides a theoretical basis for the development and clinical scientific application of functional foods related to PRA in the future.
Authors
- Dan Huang (ORCID: https://orcid.org/0000-0003-4221-574X)
- Yuexin Du (ORCID: https://orcid.org/0000-0003-4978-7409)
- Wu Yue (ORCID: https://orcid.org/0000-0002-2033-8880)
- Yang Xiao (ORCID: https://orcid.org/0000-0003-3927-1839)
- Yuqing Liu (ORCID: https://orcid.org/0000-0002-6324-1296)
- Xuan Guo (ORCID: https://orcid.org/0000-0001-9708-5239)
Institutions
- Hunan University of Traditional Chinese Medicine (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-10-24
- DOI
- https://doi.org/10.3389/fnut.2025.1675150
- Primary Topic
- Traditional Chinese Medicine Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00