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Chemical transformations and polyphenol enrichment in wine-processed Radix Paeoniae Rubra: A multi-platform mass

Ruxi Gao1, Jiaxu Zhang1, Jian Guan1

  • 1Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Harbin, China.

Food Chemistry
|April 18, 2026
PubMed

Keywords:
Anti-inflammatory activityFood-medicine homologyMass spectrometry molecular networkingPolyphenol enrichmentRadix Paeoniae RubraWine-processing

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