{"title":"煎煮时间对白芍6种成分含量影响的研究","authors":"王兆华 | 张大军","doi":"10.19319/j.cnki.issn.1008-021x.2021.09.007","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":21599,"journal":{"name":"山东化工","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"山东化工","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.19319/j.cnki.issn.1008-021x.2021.09.007","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
