Exploration on the mechanism of “black as lacquer and sweetness as candy” based on the reactions of “crosslinking coloring and Maillard” and “oligosaccharide hydrolysis” during the processing of Radix Rehmanniae
Jingjing Yang(Guangdong Academy of Sciences), Xin Chai(Tianjin University of Traditional Chinese Medicine), Cheng Xue(Second Military Medical University), Ying Cui(Tianjin University of Traditional Chinese Medicine), Yuefei Wang(Tianjin University of Traditional Chinese Medicine), Jing Yang(First Affiliated Hospital of Zhengzhou University), Ning Meng(Union Hospital), Lihua Zhang(Zhongda Hospital Southeast University)
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