Correlation between Processing Time ,Color and Chemical Composition Content in the Wine-fried Process of Salvia miltiorrhiza
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张 昀 刘 路 李 钦
南海军 谭玉彬 梁生旺 龚梦鹃 韩亮
肖卫红 杨全伟 何伟 张耕
XU Bin
ZHANG Qiang
LIU Liangjing
Xiatiguli·Taximaimaiti
ZHAO Yuan
Related Institution
Key Laboratory of Plant Resources and Chemistry in Arid Regions, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences
School of Chemistry, University of Chinese Academy of Sciences
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