Correlation between Processing Time ,Color and Chemical Composition Content in the Wine-fried Process of Salvia miltiorrhiza
淫桂通便颗粒的质量标准研究
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聂继红 王 萍 刘兆龙
朱璐璐 宋 英 袁强华 陈 佳 赵雪丽
JING Xia
XU Jin
SUN Fang
ZHAN Wen
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College of Pharmacy, Hubei University of Chinese Medicine
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