{"title":"传统茯苓酒的制备工艺及功能性研究","authors":"王晓晴","doi":"10.27282/d.cnki.gsdzu.2023.001096","DOIUrl":"https://doi.org/10.27282/d.cnki.gsdzu.2023.001096","url":null,"abstract":"","PeriodicalId":17017,"journal":{"name":"山东中医药大学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142031023","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0