Li Yang

Two-dimensional correlation spectroscopy indicates the infrared spectral markers of the optimum scorching degree of rhubarb (Rhei Radix et Rhizoma) to enhance the anti-inflammatory activity.

Le Yang, Ling Dong, Jianbo Chen, 2022, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography.

Le Yang, Ling Dong, Wenxuan Pei, 2021, Food chemistry.