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  • Title: [Study on processing conditions of wine baked radix Achyranthis bidentatae].
    Author: Yang Z, Zhang B, Cai L.
    Journal: Zhong Yao Cai; 2000 Nov; 23(11):681-2. PubMed ID: 12575257.
    Abstract:
    According to the content of oleanolic acid in Radix Achyranthis Bidentatae, the conditions of wine baking were studied with orthogonal test. The results showed that optimum conditions are using 20% yellow wine, baking at 120 degrees C for one hour.
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