色差法结合HS-GC-IMS研究炮制方法对五味子色泽和挥发性成分的影响
袁永旭, 党俊然, 温秋瑶, 张立秋, 张晓燕, 崔艳艳, 李 明
Effects of processing methods on color and volatile components of Schisandra Chinensis Fructus based on color difference method combined with HS-GC-IMS
YUAN Yong-xu, DANG Jun-ran, WEN Qiu-yao, ZHANG Li-qiu, ZHANG Xiao-yan, CUI Yan-yan, LI Ming
天然产物研究与开发
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2025, (10): 1843
-1856
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DOI: 10.16333/j.1001-6880.2025.10.006
