Effects of boiling duration in processing of White Paeony Root on its overall quality evaluated by ultra-high performance liquid chromatography quadrupole/time-of-flight mass spectrometry based metabolomics analysis and high performance liquid chromatography quantification
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Boiling processing is commonly used in post-harvest handling of White Paeony Root (WPR), in order to whiten the herbal materials and preserve the bright color, since such WPR is empirically considered to possess a higher quality. The present study was designed... ...
