processed with vinegar 第1页

Regularity of changes in main active components of Schisandra chinensis before and after being processed with vinegar Comparative study of mucosa irritation of crude and processed Radix Phytolaccae Study on detoxication and mechanism of vinegar-processed Euphorbia pekinensis on normal liver cells LO2 Evaluation of green tangerine peel processed with vinegar using HPLC fingerprint technique Comparison on effect of Curcuma Rhizoma before and after processed with vinegar on hepatic fibrosis in rats induced by CCl4 composited factors