Non-targeted metabolomics-mediated elucidation of metabolite changes in <i>Polygonatum kingianum</i> during traditional steaming with black beans.

A highly significant increase in the total flavonoid content of PK was noted through steaming ( p < 0.01).

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One-way ANOVA revealed an overall trend of increasing and then decreasing expression levels of PK organic acids and derivatives throughout the steaming process, with the lowest abundance observed in S and the highest in P3.

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