Effect of storage temperature on the long term stability of Dendrobium catenatum Lindl. blended liquor-Reference-Cited by-同舟云学术

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Effect of storage temperature on the long term stability of Dendrobium catenatum Lindl. blended liquor

Published:2024-02-03 Issue:4 Volume:18 Page:2618-2630
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Wang Jiangbo,Liu Zhiwen,Jiang Xiangrui,Zhang Ruijing,Cai Fengjiao,Yu Qi,Xu Jian^ORCID

Funder

Key Research and Development Program of Hubei Province

Project of Hubei Intellectual Property Office

Open Project Funding of the Key Laboratory of Fermentation Engineering (Ministry of Education)

Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-02341-5.pdf

Reference55 articles.

1. K. Wang, M. Song, X. Mu, Z. Wu, N. Wu, Y. Zhang, Comparison and the lipid-lowering ability evaluation method discussion of Dendrobium officinale polysaccharides from different origins based on principal component analysis. Int. J. Biol. Macromol. 242, 124707 (2023). https://doi.org/10.1016/j.ijbiomac.2023.124707

2. Z. Ye, J.R. Dai, C.G. Zhan, Y. Lu, L.L. Wu, A.G. Gong, H. Xu, K.W. Tsim, Z.T. Wang, Chemical differentiation of Dendrobium officinale and Dendrobium devonianum by using HPLC fingerprints, HPLC-ESI-MS, and HPTLC analyses. Evid. Based Compl. Alt. (2017). https://doi.org/10.1155/2017/8647212

3. L. Guo, J. Qi, D. Du, Y. Liu, X. Jiang, Current advances of Dendrobium officinale polysaccharides in dermatology: a literature review. Pharm. Biol. 58(1), 664–673 (2020). https://doi.org/10.1080/13880209.2020.1787470

4. C. Song, Y. Zhang, M.A. Manzoor, G. Li, Identification of alkaloids and related intermediates of Dendrobium officinale by solid-phase extraction coupled with high-performance liquid chromatography tandem mass spectrometry. Front. Plant Sci. 13, 952051 (2022). https://doi.org/10.3389/fpls.2022.952051

5. L. Ma, W. Gao, F. Chen, Q. Meng, HS-SPME and SDE combined with GC–MS and GC–O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. Food Res. Int. 137, 109590 (2020). https://doi.org/10.1016/j.foodres.2020.109590

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