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Gastrointestinal Toxicity Attenuation of Kansui Radix Stir-baked with Vinegar by Reducing Oxidative Injury in Mise
Gastrointestinal Toxicity Attenuation of Kansui Radix Stir-baked with Vinegar by Reducing Oxidative Injury in Mise
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 19, Issue 10, Pages: 257-260(2013)
DOI： 10.11653/syfj2013100257
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Related Author
ZHONG Gansheng
LIU Haiyan
LI Na
WANG Xu
LI Wei
XIU Linlin
CHEN Shaohong
HUO Min
Related Institution
Beijing University of Chinese Medicine
Jiangxi University of Chinese Medicine
The Affiliated Hospital of Jiangxi University of Chinese Medicine
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