{"title":"不同制备方法对野山参色泽、氨基酸及皂苷含量的影响","authors":"付育臣 | 周季欣 | 吴灵梅 | 金梦真 | 张亚玉","doi":"10.13327/j.jjlau.2023.20140","DOIUrl":"https://doi.org/10.13327/j.jjlau.2023.20140","url":null,"abstract":"","PeriodicalId":61048,"journal":{"name":"吉林农业大学学报","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026606","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}
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