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

K. O.N.G. Ming, Jun XU, Huan Huan LIU, Jin Di XU, Xiu Yang LI, Min LU, Chun Ru WANG, Hubiao CHEN, Song Lin LI*

*Corresponding author for this work

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