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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
更新时间：2024-01-04

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

    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 17, Issue 10, Pages: 94-96(2011)

    • Published：2011

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  • LI Jia, LI Hong-lei, XU Shan. Study on Change of Content of Five Kind of Anthraquinone in Rhubarb,Rhubarb Atir-fried with Wine and Rhubarb Steamed with Wine During Storage[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(10): 94-96. DOI：

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