{"title":"米炒人参炮制过程中饮片颜色与成分含量相关性分析","authors":"陈晶 | 王炳然 | 马启风 | 张淼 | 邱智东 | 高红梅","doi":"10.13863/j.issn1001-4454.2023.05.012","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":342701,"journal":{"name":"中医与中药材研究","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"米炒人参炮制过程中饮片颜色与成分含量相关性分析\",\"authors\":\"陈晶 | 王炳然 | 马启风 | 张淼 | 邱智东 | 高红梅\",\"doi\":\"10.13863/j.issn1001-4454.2023.05.012\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":342701,\"journal\":{\"name\":\"中医与中药材研究\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-05-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"中医与中药材研究\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.13863/j.issn1001-4454.2023.05.012\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"中医与中药材研究","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13863/j.issn1001-4454.2023.05.012","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0