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Study on Change of Content of Five Kind of Anthraquinone in Rhubarb,Rhubarb Atir-fried with Wine and Rhubarb Steamed with Wine During Storage
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    • Study on Change of Content of Five Kind of Anthraquinone in Rhubarb,Rhubarb Atir-fried with Wine and Rhubarb Steamed with Wine During Storage

    • LI Jia , LI Hong-lei , XU Shan
    • Chinese Journal of Experimental Traditional Medical Formulae Vol. 17, Issue 10, Pages: 94-96(2011)

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