Published:05 November 2022,
Published Online:27 January 2022,
Received:02 November 2021,
Revised:,
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王帅,王丽丽,房娟娟等.滇黄精酒制过程中颜色与5种成分含量变化的相关性分析[J].中国实验方剂学杂志,2022,28(21):156-162.
WANG Shuai,WANG Lili,FANG Juanjuan,et al.Correlation Analysis Between Color and Content Changes of Five Components of Wine-processed Polygonatum kingianum Rhizoma During Processing[J].Chinese Journal of Experimental Traditional Medical Formulae,2022,28(21):156-162.
王帅,王丽丽,房娟娟等.滇黄精酒制过程中颜色与5种成分含量变化的相关性分析[J].中国实验方剂学杂志,2022,28(21):156-162. DOI: 10.13422/j.cnki.syfjx.20220252.
WANG Shuai,WANG Lili,FANG Juanjuan,et al.Correlation Analysis Between Color and Content Changes of Five Components of Wine-processed Polygonatum kingianum Rhizoma During Processing[J].Chinese Journal of Experimental Traditional Medical Formulae,2022,28(21):156-162. DOI: 10.13422/j.cnki.syfjx.20220252.
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