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
NATURAL PRODUCT RESEARCH AND DEVELOPMENT . 2025, (10): 1843 -1856 .  DOI: 10.16333/j.1001-6880.2025.10.006