toxicity-attenuating effect 第1页

Toxicity-attenuating effect of processed rhubarb products based on bio-heat activity in Tetrahymena thermophila BF5 Study on the toxicity-attenuating effect of processing and the dose-toxicity of rhubarb and its processed materials based on correspondence analysis Toxicity-attenuating effect of processed rhubarb products based on bio-heat activity in Tetrahymena thermophila BF5 Comparison of processed and crude Polygoni Multiflori Radix induced rat liver injury and screening for sensitive indicators