{"title":"基于HPLC法及UPLC-MS法测定芫花饮片炮制前后7种成分的含量变化","authors":"张萍 | 米宏英 | 严华 | 魏锋 | 高慧媛 | 马双成 | 陆兔林","doi":"10.16153/j.1002-7777.2024.05.010","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":65492,"journal":{"name":"中国药事","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"中国药事","FirstCategoryId":"96","ListUrlMain":"https://doi.org/10.16153/j.1002-7777.2024.05.010","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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