{"title":"大黄蒽醌类成分在不同煎煮时间内的含量变化分析","authors":"唐艳 | 张永 | 潘翔玲 | 程钢","doi":"10.16448/j.cjtcm.2022.0930","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":10374,"journal":{"name":"中医药临床杂志","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"中医药临床杂志","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.16448/j.cjtcm.2022.0930","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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