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Changes in ingredient content (paeoniflorin) and moisture transformation were studied during the drying process of Radix Paeoniae Alba (RPA) slice. The results show that paeoniflorin content decreases as the moisture content decreases from the initial state to 14% drying base. Paeoniflorin content in RPA slice is mainly related to drying temperature but slightly affected by gas speed. The RPA slice...
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