{"title":"两个不同季节采集的木参的味觉阈值研究,并特别参考其吠陀桑格拉哈卡拉","authors":"Ditikshakumari Ashokbhai Chaudhari, Kamlesh Hemantlal Bhogayata, Neha Parmar","doi":"10.7897/2277-4572.095181","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16738,"journal":{"name":"Journal of Pharmaceutical and Scientific Innovation","volume":"26 1","pages":"121-124"},"PeriodicalIF":0.0000,"publicationDate":"2020-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"TASTE THRESHOLD STUDY OF AGNEYA AUSHADHI (CHITRAKA) COLLECTED IN TWO DIFFERENT SEASONS WITH SPECIAL REFERENCE TO ITS DRAVYA SANGRAHA KALA\",\"authors\":\"Ditikshakumari Ashokbhai Chaudhari, Kamlesh Hemantlal Bhogayata, Neha Parmar\",\"doi\":\"10.7897/2277-4572.095181\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":16738,\"journal\":{\"name\":\"Journal of Pharmaceutical and Scientific Innovation\",\"volume\":\"26 1\",\"pages\":\"121-124\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-09-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Pharmaceutical and Scientific Innovation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.7897/2277-4572.095181\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Pharmaceutical and Scientific Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7897/2277-4572.095181","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}