不同制备方法对野山参色泽、氨基酸及皂苷含量的影响

{"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":null,"url":null,"abstract":"","PeriodicalId":61048,"journal":{"name":"吉林农业大学学报","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"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\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":61048,\"journal\":{\"name\":\"吉林农业大学学报\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-07-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"吉林农业大学学报\",\"FirstCategoryId\":\"1091\",\"ListUrlMain\":\"https://doi.org/10.13327/j.jjlau.2023.20140\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"吉林农业大学学报","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.13327/j.jjlau.2023.20140","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}