{"title":"加热炒制对韭菜子出膏率、粉碎率及6种核苷类物质含量动态影响的研究","authors":"吴文辉 | 刘霞 | 郭小红 | 李杰 | 商思阳","doi":"10.13728/j.1673-6427.2021.03.011","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":21033,"journal":{"name":"现代中药研究与实践","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"现代中药研究与实践","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.13728/j.1673-6427.2021.03.011","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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