Effect of stir-frying time during Angelica Sinensis Radix processing with wine on physicochemical, structure properties and bioactivities of polysaccharides-Reference-Cited by-同舟云学术

Effect of stir-frying time during Angelica Sinensis Radix processing with wine on physicochemical, structure properties and bioactivities of polysaccharides

Published:2019-06 Issue: Volume:81 Page:188-196
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Wang Ying,Li Xia,Chen Xuetao,Zhao Ping,Qu Zhuo,Ma Dan,Zhao Chengcheng,Gao Wenyuan^ORCID

Funder

National standardization project of TCM

Science and Technology Program of China

Special Fund for Research in the Public Interest

Major Projects of Science and Technology for Leading Enterprises

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference34 articles.

1. State Pharmacopoeia Committee (SPC), Pharmacopeia of People’s Republic of China,2015

2. Chemical and biological assessment of Angelicae Sinensis Radix after processing with wine: an orthogonal array design to reveal the optimized conditions;Zhan;J. Agric. Food Chem.,2011

3. Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica sinensis Radix;Wang;Int. J. Food Sci. & Technol.,2017

4. Protective effects of Angelica sinensis extract on amyloid β-peptide-induced neurotoxicity;Huang;Phytomedicine,2008

5. Structural characterization and radioprotection of bone marrow hematopoiesis of two novel polysaccharides from the root of Angelica sinensis (Oliv.) Diels;Zhao;Fitoterapia,2012

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