{"title":"基于HPLC-Q-TOF/MS多成分含量和指纹图谱的加味二妙颗粒质量评价","authors":"杨正清 | 解雨欣 | 肖莲莲 | 朱喻波 | 郑云枫 | 黄胜良 | 刘陶世 | 程建明","doi":"10.14066/j.cnki.cn21-1349/r.2024.0070","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16997,"journal":{"name":"沈阳药科大学学报","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"基于HPLC-Q-TOF/MS多成分含量和指纹图谱的加味二妙颗粒质量评价\",\"authors\":\"杨正清 | 解雨欣 | 肖莲莲 | 朱喻波 | 郑云枫 | 黄胜良 | 刘陶世 | 程建明\",\"doi\":\"10.14066/j.cnki.cn21-1349/r.2024.0070\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":16997,\"journal\":{\"name\":\"沈阳药科大学学报\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"沈阳药科大学学报\",\"FirstCategoryId\":\"1089\",\"ListUrlMain\":\"https://doi.org/10.14066/j.cnki.cn21-1349/r.2024.0070\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"沈阳药科大学学报","FirstCategoryId":"1089","ListUrlMain":"https://doi.org/10.14066/j.cnki.cn21-1349/r.2024.0070","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0